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Buttermilk Custard

Hands-on time 15 mins
Total time 50 mins
Yield 2 cups


  • 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

How to Make It

  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.