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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is so easy, it is fool proof....and doesn't make a gazillion amount of sauce. I was making my fruit crisp and didn't have any ice cream, so this was a perfect alternative. This light and creamy sauce is a perfect accompaniment with bread puddings, pudding cakes, crisps and cobblers. Ingredients:
1/3 cup sugar |
1 large egg |
1 teaspoon vanilla |
3/4 cup 2% low-fat milk |
Directions:
1. In a bowl, whisk together sugar, egg and vanilla.
2. In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).
3. Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
4. Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.
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