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Vanilla Sauce

desserts, sauces

2 cups low-fat milk
1/2 vanilla bean; split lengthwise
2 large eggs
1/3 cup granulated sugar
1 pinch salt

1.In a small heavy saucepan, bring milk and vanilla bean almost to a simmer over low heat. Remove from heat, cover and let steep for 30 minutes.

2. In a mixing bowl, whisk eggs, sugar and salt until well combined.

3. Reheat milk over low heat until steaming. Gradually add to egg mixture, whisking constantly. Return mixture to the saucepan.

4. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon, 7 to 8 minutes. Do not let sauce come to a simmer.

5. Pour sauce through a fine-mesh sieve into a clean bowl. Scrape seeds from vanilla bean and stir them into sauce. Cover surface with plastic wrap and refrigerate until chilled, about 2 hours. (The sauce will keep, covered, in the refrigerator for up to 2 days.)

Makes 2 cups.

20 calories per tablespoon; 1 gram protein; 0.5 gram fat (0.2 gram saturated fat); 3 grams carbohydrate; 20 mg sodium; 14 mg cholesterol: 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 32 servings

Preparation Time: 0:00

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