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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup heavy cream |
2 egg yolks |
1/3 cup sugar |
1/2 teaspoon vanilla extract |
1 tablespoon lemon zest |
1 to 1 1/2 tablespoons fresh lemon juice |
1 cup buttermilk |
Directions:
1. Cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, 4 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
2. Whisk together egg yolks and next 2 ingredients in a medium saucepan. Slowly whisk hot cream into egg yolk mixture.
3. Cook over low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats the back of a spoon. Remove from heat, and cool completely (about 30 minutes).
4. Whisk in lemon zest, lemon juice, and buttermilk.
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