Buttermilk Pastry Cream

Yield: 1 cup

Ingredients

• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 pinch 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

Instructions

1. Whisk together sugar, flour, and salt; set aside. Put buttermilk and yolks in a small saucepan.
2. 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.
3. Stir in vanilla extract, zest, and lemon juice.
4. Pour cream into a bowl set in an ice water bath. Let cool completely, stirring occasionally.
5. Refrigerate in an airtight container until ready to use, up to 2 days.

Nutrition

Per serving: 32 calories, 1 grams fat, 5 grams carbohydrates, 1 grams protein per tablespoon.

This recipe is low in sodium and is low in fat.