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.

Ratings & Reviews

RachelJ10's Review

Megbradley1
April 07, 2013
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!

Megbradley1's Review

KarenJohnson1
March 29, 2014
N/A

KarenJohnson1's Review

Gail
July 13, 2013
N/A