Buttermilk Pudding

1. 1

   In a medium bowl, whisk the egg yolks to lighten them, then set them to the side near your stove.

2. 2

   In a heavy bottomed sauce pan mix the sugar and cornstarch together. Bit by bit whisk in the cream, making sure there are no lumps. Then whisk in the buttermilk.

3. 3

   Heat the buttermilk mixture to a simmer over medium or medium-low, stirring the whole while. As it heats it will suddenly reach a point where it seems noticeably thicker, at this point take it off the heat.

4. 4

   Stir about 1/4 cup of the hot buttermilk mixture into the egg yolks, whisking really vigorously to prevent the yolk from cooking into scrambled egg. Whisk in another quarter cup of the buttermilk mixture, then another, each time whisking until smooth. Then, scrape the yolk mixture into the saucepan with the remaining buttermilk mixture.

5. 5

   Return to medium low heat and cook, stirring constantly with a heat proof spatula, until the pudding is thick and the spatula leaves thick trails behind it as you stir. Pour the pudding into a bowl - if it seems lumpy you can press it through a strainer, but mine was quite smooth - and place plastic wrap directly onto the surface of the pudding (unless you really like pudding skin, in which case, don't!). Chill for at least a few hours and up to several days. Serve chilled accompanied by a fruit sauce or cookies of your choice, or by itself.

* Per serving · 4 servings · Values may vary.

No additional tips available.