Hands-on Time
15 Mins
Total Time
50 Mins
Yield
2 cups

How to Make It

Step 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.

Step 2

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

Step 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).

Step 4

Whisk in lemon zest, lemon juice, and buttermilk.

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