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Buttermilk Pastry Cream




  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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