I’ve been in a buttermilk mood lately. So, the recent Buttermilk Bread post.
And the Three Cabbage Cole Slaw.
I promised I’d come up with a dessert — specifically pudding — based on buttermilk.
Here it is! Tangy with lemon but with enough sweet sugar for a proper balance.
This is an excellent, light, refreshing dessert fit for summer.
Lemon-Buttermilk Pudding
4 large egg yolks
6 tablespoons sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1 cup heavy cream
1 cup buttermilk
1-1/2 teaspoons finely grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 cup unsweetened whipped cream
Whisk the egg yolks, sugar, cornstarch and salt in the bowl of an electric mixer for 2-3 minutes or until the mixture has thickened and is light in color. Heat the heavy cream and buttermilk in a saucepan over medium heat until bubbles form around the edges of the pan. Gradually add the hot buttermilk mixture to the egg mixture, whisking to blend the ingredients thoroughly. Stir in the lemon peel. Return the mixture to the saucepan and cook over low-medium heat for 6-8 minutes or until the mixture has thickened. Let cool slightly, then stir in the lemon juice and vanilla extract. Set aside in the refrigerator until thoroughly chilled. Fold in the whipped cream. Spoon into dessert dishes.
Makes 4 servings