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Recipe: Buttermilk Pastry Cream
Similar Categories: Buttermilk, Pastry, Cream
1/4 cup sugar
3 tablespoons all-purpose flour
pinch salt
1 cup low-fat buttermilk
2 large egg yolks
1/4 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest
2 teaspoons fresh lemon juice
Whisk together sugar, flour, and salt; set aside. Put buttermilk and yolks in a small saucepan. Gradually whisk in sugar mixture, and cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon, about 4 minutes. Stir in vanilla, zest, and lemon juice.
Pour cream into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.
Yield:
"1 cup"
Per Serving (excluding unknown items): 400 Calories; 10g Fat (23.4% calories from fat); 8g Protein; 69g Carbohydrate; 1g Dietary Fiber; 425mg Cholesterol; 15mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates.
3 tablespoons all-purpose flour
pinch salt
1 cup low-fat buttermilk
2 large egg yolks
1/4 teaspoon pure vanilla extract
1 tablespoon freshly grated lemon zest
2 teaspoons fresh lemon juice
Whisk together sugar, flour, and salt; set aside. Put buttermilk and yolks in a small saucepan. Gradually whisk in sugar mixture, and cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon, about 4 minutes. Stir in vanilla, zest, and lemon juice.
Pour cream into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.
Yield:
"1 cup"
Per Serving (excluding unknown items): 400 Calories; 10g Fat (23.4% calories from fat); 8g Protein; 69g Carbohydrate; 1g Dietary Fiber; 425mg Cholesterol; 15mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates.
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