Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Kathleen Smith, Jennings, Louisiana
Recipe by Southern Living March 2011

Gallery

Credit: Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

total:
15 mins
Yield:
Makes about 2 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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