New This Month

Buttermilk Pastry Cream


Use this recipe when making our Summer Fruit Tart.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, July 2004


  • 1/4 cup sugar
  • 3 tablespoons all-purpose flour
  • Pinch of 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. 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.

  2. 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.

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