Buttermilk Pastry Cream


  1. Combine sugar, flour, and salt; set aside.
  2. 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.
  3. Pour into a shallow container and place in the cooler to cool to below 40 degrees.
  4. Make a pool of pastry cream on a plate, place two fritters on the cream and garnish with the compote and lemon honey.


  • 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