Buttermilk Custard

Southern Living
2 cups


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1 cup heavy cream
2 egg yolks
1/3 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon zest
1 to 1 1/2 Tablespoons fresh lemon juice
1 cup buttermilk


Hands-on: 15 Minutes
Total: 50 Minutes

1. Cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, 4 to 5 minutes or just until bubbles appear (do not boil); remove from heat.

2. Whisk together egg yolks and next 2 ingredients in a medium saucepan. Slowly whisk hot cream into egg yolk mixture.

3. Cook over low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats the back of a spoon. Remove from heat, and cool completely (about 30 minutes).

4. Whisk in lemon zest, lemon juice, and buttermilk.

Created date

August 2011