Citrus Custard
28g CARB
Serves 4
Hands On 30 min.
Total 4 hr. 30 min.
- ¼ cup sugar*
- 2 Tbsp. cornstarch
- 2½ cups low-fat (1%) milk
- 4 egg yolks, lightly beaten
- ½ tsp. orange zest
- ½ tsp. vanilla
- ¼ cup coarsely crushed shortbread cookies
- Orange slices and/or citrus peel twists (optional)
1. In a medium heavy saucepan stir together sugar and cornstarch; stir in milk. Cook and stir over medium until thick and bubbly. Cook and stir 2 minutes more. Remove from heat.
2. Gradually stir about 1 cup of the hot mixture into egg yolks; return to saucepan. Bring just to boiling; remove from heat. Stir in orange zest and vanilla. Pour into a serving bowl or four dessert dishes and cover surfaces with plastic wrap; cool slightly. Chill at least 4 hours before serving; do not stir.
3. Top custard with crushed cookies and, if desired, orange slices and/or twists.
PER SERVING (⅔ cup each) cal 212, fat 7 g (3 g sat. fat), chol 192 mg, sodium 95 mg, carb 28 g (0 g fiber, 22 g sugars), pro 8 g
*Sugar Sub We do not recommend a sugar sub for this recipe.
