Buttermilk Custard Sauce

Name: Buttermilk Custard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters buttermilk; 4 larges egg yolks; 177 milliliters heavy cream; 59 milliliters sugar; 1 vanilla bean, split lengthwise

Buttermilk Custard Sauce is a gluten free and vegetarian recipe with 8 servings. One portion of this dish contains around 2g of protein, 11g of fat, and a total of 141 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of buttermilk, vanilla bean, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. Only a few people really liked this dessert.

Instructions

Beat together egg yolks and sugar in a medium bowl until very thick and pale, about 3 minutes.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Bowl

Pour cream into a heavy, medium saucepan. Scrape seeds from vanilla bean with the point of a small knife, and add seeds and pod halves to cream. Bring cream to a simmer over medium heat; remove from heat as soon as bubbles begin to form around edge of saucepan.

Ingredients you will need

Vanilla Bean

Cream

Seeds

Equipment you will use

Sauce Pan

Knife

Slowly whisk hot cream mixture into yolk mixture. Return mixture to saucepan, and heat over medium-low heat. Stir constantly with a wooden spoon, making sure to stir over the entire bottom of the pan and into the corners, until sauce thickens enough to coat the back of the spoon, about 3 minutes. When done, a track drawn through the custard on the back of the spoon will not close.

Ingredients you will need

Custard

Cream

Sauce

Egg Yolk

Equipment you will use

Wooden Spoon

Sauce Pan

Whisk

Frying Pan

Stir in buttermilk.

Ingredients you will need

Buttermilk

Remove vanilla bean.

Ingredients you will need

Vanilla Bean

Serve warm, or place pan in a large ice-filled bowl for 25 minutes or until mixture cools to room temperature, stirring occasionally; refrigerate until cold. The sauce can be made 1 day ahead.

Ingredients you will need

Sauce

Ice