If you’re aiming for silky, creamy desserts, you generally need heaps of fat. Cream and custard pies, for example, often call for whole milk, several tablespoons of butter, four to five eggs, even heavy cream.
But it is possible to get the creamy feel without all the fat. Cream and custard pies basically have a pudding as their base, and there are plenty of ways to replicate that without indulging too much.
Low-fat milk and cornstarch can be used to make lighter puddings. And whole milk, while not quite as virtuous, goes a long way to imitating the richness of heavy cream.
The flatiron steak, often referred to as a top blade steak, is a marbled cut of beef from the shoulder. It does well in braises such as goulash or Swiss steak but can also be butterflied and cooked quickly on the grill. Here it gets a smoky Southwestern-style marinade, and is accompanied by a relish that would work well with almost any type of grilled beef, pork or fish
Servings: 6 to 8
Start to finish: 30 minutes