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Filling: Vanilla Pastry Cream

Source of Recipe

Cooking Light, March 1995, page 94


List of Ingredients

1 egg -- lightly beaten
1/3 cup sugar
2 1/2 tablespoons cornstarch
1 1/4 cups 2% low-fat milk
1/3 cup maple syrup
1 teaspoon margarine
1 teaspoon vanilla extract


Recipe

Place egg in a bowl, and set aside. Combine sugar and cornstarch in a saucepan; stir well. Gradually add milk and maple syrup; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove from heat. Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat; stir in margarine and vanilla. Pour mixture into a bowl; place plastic wrap on surface and chill.