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Recipe Summary test

hands-on:
15 mins
total:
50 mins
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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).

  • Whisk in lemon zest, lemon juice, and buttermilk.

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