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
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 15 Minutes


Ingredients

  • 2 cups buttermilk
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 3 egg yolks
  • 1 teaspoon vanilla extract

Preparation

  1. 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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