Lemon Buttermilk Pudding

 

Lemon Buttermilk Pudding

2 tablespoons corn starch
1/3 cup sugar plus one tablespoon
1 cup heavy cream
1 cup buttermilk
zest of one lemon
3 egg yolks
1/2 teaspoon vanilla extract

In a heavy saucepan place sugar and cornstarch and mix well making sure there are no lumps. Add buttermilk, heavy cream, and lemon zest and stir well. In a separate bowl beat egg yolks till light and fluffy and set aside. Cook milk mixture on medium heat till just shy of boiling. Add milk mixture to eggs 1/3 cup at a time stirring constantly so eggs don't scramble and so on. Add egg mixture to milk mixture in the pan. Cook till slightly thickened. Remove from heat and stir in vanilla and butter. Cook again till mixture starts to thicken. Let pudding cool slightly and pour into serving dishes. Refrigerate for at least 2 hours. Garnish with fruit or your choice. Makes 4 servings.