BUTTERMILK PASTRY CREAM

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Buttermilk Pastry Cream image

Use this recipe when making our Summer Fruit Tart.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 8

1/4 cup sugar
3 tablespoons all-purpose flour
Pinch of 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

Steps:

  • 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.

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