Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Buttermilk Pastry Cream
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- #50108
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
Whisk together sugar, flour, and salt. Set aside.
Put buttermilk and yolks in a small saucepan. 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. Stir in vanilla, zest, and lemon juice.
Pour cream into a bowl set in an ice-water bath. Let cool completely, stirring occasionally. Refrigerate in an airtight container until ready to use, up to 2 days.
added by
chatty49
nutrition data
32 calories, 1 grams fat, 5 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
February 24, 2008
I tried it and it was delish!