Buttermilk Custard

Buttermilk Custard

Check our Lucky 32 Southern Kitchen Blog Post – Put Your Money Where Your Mouth Is: Farm-To-Fork Picnic

  • 2 cups buttermilk
  • ½ cup granulated sugar
  • 2 medium eggs
  • 1 tbsp cornstarch
  • ½ tsp vanilla extract
  • 1 ½ tsp butter

Add buttermilk to a sauce pot and heat to a low simmer. In a separate bowl, whisk together sugar, eggs and cornstarch. Slowly temper the egg mixture by beating in about 1-2 fluid ounces or the warm buttermilk.

Repeat the process until all buttermilk is combined with eggs. Return the mixture to the sauce pot and cook over very low heat for 3-5 minutes or just until mixture coats the back of a spoon. Remove from heat and add vanilla and butter, stirring until incorporated. Strain to remove any lumps. Cool and then store in refrigerator. Serve atop your favorite waffle or pancake and summer berries.

yields 2 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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