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Feb 2, 2012 07:57 PM

light custard

I usually make a basic custard with one quart of heavy cream and eight egg yolks. It is very rich and sets great. But that is way to heavy for my diet and I figure there is some ratio of skim milk, egg and stabilizer, I'm thinking corn starch.... that will produce something close to my original in texture and stability with far less fat. Anyone know of such an established and tested ratio?

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