Low Fat Classic Custard Sauce
Transform your desserts with this velvety smooth Low Fat Classic Custard Sauce—a lighter twist on the traditional favorite! Perfect for drizzling over cakes, puddings, or fresh fruit, this recipe swaps out heavy cream for low-fat milk, keeping indulgence guilt-free while retaining rich, creamy flavor. Featuring a harmonious blend of egg yolks, sugar, and vanilla, this easy-to-follow recipe eliminates lumps with the clever use of cornstarch and precise tempering techniques. Ready in just 25 minutes and ideal for healthier dessert options, this custard sauce delivers luxurious texture with a fraction of the fat. Make it the star of your dessert table—smooth, decadent, and delightfully satisfying!
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Recipe Information
Ingredients
- 2 cups Low-fat milk
- 4 large Egg yolks
- 0.333 cup Granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Begin by separating the egg yolks from the whites. Place the egg yolks in a medium-sized mixing bowl.
In a separate small bowl, combine the granulated sugar and cornstarch. This will prevent any lumps in your custard.
Add the sugar-cornstarch mixture to the egg yolks and whisk them together until smooth and slightly pale.
Gradually add 1/2 cup of the low-fat milk to the egg mixture while whisking continuously to form a smooth consistency. This step tempers the eggs, preventing them from cooking too quickly when heated.
Transfer the remaining 1 1/2 cups of milk to a medium saucepan. Add the salt and place over medium heat until it starts to simmer, around 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and slowly pour the hot milk into the egg mixture while whisking constantly to avoid curdling the eggs.
Pour the entire mixture back into the saucepan and return it to a low heat. Cook, stirring continuously with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon, about 6-8 minutes. Ensure you stir constantly to prevent the custard from sticking to the bottom or forming lumps.
Remove the saucepan from heat and stir in the vanilla extract.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a smooth texture.
Cover the surface of the custard with plastic wrap to prevent a skin from forming. Let it cool at room temperature, then refrigerate until ready to serve.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 89.5 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 692 mg | 53% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
