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Buttermilk Pastry Cream



  • 1/4 cup 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


  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.

Makes 1 cup.

Nutritional information: 32 calories, 1 grams fat, 5 grams carbohydrates, 1 grams protein per tablespoon.

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


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