Ingredients
1/4 cup packed brown sugar1 tablespoon plus 1 teaspoon cornstarchDash salt1 cup fat-free milk1 large egg yolk, lightly beaten1-1/2 teaspoons butter3/4 teaspoon vanilla extract2 Pirouette cookies, optional
Preparation
In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, 1-2 minutes longer.
Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into 2 individual dessert dishes. Cover and refrigerate until chilled, 1-2 hours. If desired, serve with Pirouette cookies.
