Low-Fat Vanilla Custard Sauce

• 2 cups low-fat (1%) milk
• 1 3-inch piece vanilla bean, split lengthwise
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 1 large egg

1. Pour milk into heavy medium saucepan.
2. Scrape in seeds from vanilla bean; add bean.
3. Bring to simmer.
4. Whisk sugar and cornstarch in medium bowl until no lumps remain.
5. Add egg; whisk until well blended.
6. Gradually whisk hot milk mixture into egg mixture.
7. Return to same saucepan; whisk over medium heat until sauce thickens and boils, about 5 minutes.
8. Pour into another medium bowl.
9. Chill until cold, stirring occasionally, about 4 hours.
10. (Can be made 2 days ahead.
11. Cover and keep chilled.
12. Before serving, remove vanilla bean and whisk to loosen.)

lowfat, vanilla bean, sugar, cornstarch, egg

Taken from www.epicurious.com/recipes/food/views/low-fat-vanilla-custard-sauce-105379 (may not work)