Photo: Jennifer Davick; Styling: Buffy Hargett
Total Time
15 Mins
Yield
Makes about 2 1/3 cups

 

 

How to Make It

Whisk together buttermilk, sugar, cornstarch, and egg yolks in a heavy 3-qt. saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in vanilla. Serve warm or cold. Store leftovers in an airtight container in refrigerator up to 1 week.

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