Buttermilk Pastry Cream
Buttermilk Pastry Cream
Directions
- Combine sugar, flour, and salt; set aside.
- In a small saucepan combine the buttermilk and egg yolks. Whisk in the dry ingredients and cook over medium heat, whisking constantly, until thick. Stir in vanilla, zest, and lemon juice.
- Pour into a shallow container and place in the cooler to cool to below 40 degrees.
- Make a pool of pastry cream on a plate, place two fritters on the cream and garnish with the compote and lemon honey.
Ingredients
- 1/8 cup sugar
- 1 1/2 tbsp flour
- pinch of salt
- 1/2 cup Buttermilk
- 1 Nature's Best Dairy® egg yolk, large
- 1/4 tsp vanilla extract, pure
- 1/2 tbsp lemon zest, freshly grated
- 1 tsp lemon juice, fresh
Chef Lou Rice - Division Executive Chef, Performance Foodservice - Ozarks
