This custard is so simple to make and ever so delicious! There are no lemons or lemon juice added to it yet it has a wonderful citrusy flavor!
Buttermilk Custard Sauce
Photo: Jennifer Davick; Styling: Buffy Hargett
This recipe goes with Buttermilk Pound Cake with Custard Sauce
Yield: Makes about 2 1/3 cups
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- 2 cups buttermilk
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 3 egg yolks
- 1 teaspoon vanilla extract
- 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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