Lemon-Buttermilk Pudding

1. 1

   In a heatproof medium bowl, whisk the egg yolks with the sugar, cornstarch and salt until well blended.

2. 2

   In a medium saucepan, combine the heavy cream, buttermilk and vanilla and bring to a simmer.

3. 3

   While whisking constantly, slowly drizzle 1/4 cup of the hot cream mixture into the egg yolk mixture.

4. 4

   Slowly whisk in the remaining cream mixture.

5. 5

   Return the pudding to the saucepan and cook over moderately low heat, whisking occasionally, until thickened, about 7 minutes.

6. 6

   Scrape the pudding into a medium bowl and whisk in the lemon zest and lemon juice.

7. 7

   Press a sheet of plastic wrap directly on the surface of the pudding and let cool to room temperature, about 45 minutes.

8. 8

   Refrigerate until cold, about 3 hours.

9. 9

   Swirl the whipped cream into the pudding.

10. 10

    Serve in bowls topped with berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.