Evening Edge
What’s For Dinner?
DEL.ICIO.US
Buttermilk Custard
Rate this recipe: (average rating = 4.00 with 2 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Dessert
Southern Recipe Restoration Project
Watershed chef Scott Peacock prepared his version of a buttermilk custard recipe. The recipe was submitted by Susan Wallace Galante, an Atlanta native and Delta employee who said her grandmother had torn the recipe from a newspaper decades ago.
Hands on time: 5 minutes Total time: 55 minutes Serves: 4
Ingredients:
-
1/2 cup granulated sugar
1 teaspoon all-purpose flour
1 egg, beaten
1 cup buttermilk
Few drops lemon extract
Instructions:
Preheat oven to 300 degrees. In a medium bowl, stir together the sugar and flour. Stir in the beaten egg, buttermilk and lemon extract. Divide mixture among 4 small (6-ounce) ramekins. Bake 30 to 45 minutes until well set (see notes above).
Notes:
Said the chef: "I love egg custards; it's one of my very favorite things, " Peacock said. "I was drawn to this recipe even though I knew the buttermilk would be tricky [it curdles when heated]. I followed the recipe and it had a good flavor, but it did curdle. Then I thought about an old-fashioned dessert called a blancmange. Basically, it's an egg custard without the egg; instead, it's thickened with gelatin."
To avoid heating the buttermilk, he used cream to dissolve the sugar and gelatin, and then added buttermilk and creme fraiche. To further refine it, he substituted fresh lemon juice and zest for lemon extract and added a splash of vanilla. He experimented with several presentations - in teacups and wine goblets, as well as unmolded onto a plate after chilling.
He then garnished it just as Galante's grandmother would have, with blueberries and sliced organic peaches. The result is similar to the satiny-smooth Italian custard known as panna cotta --- but with a distinctive buttermilk tang.
To avoid heating the buttermilk, he used cream to dissolve the sugar and gelatin, and then added buttermilk and creme fraiche. To further refine it, he substituted fresh lemon juice and zest for lemon extract and added a splash of vanilla. He experimented with several presentations - in teacups and wine goblets, as well as unmolded onto a plate after chilling.
He then garnished it just as Galante's grandmother would have, with blueberries and sliced organic peaches. The result is similar to the satiny-smooth Italian custard known as panna cotta --- but with a distinctive buttermilk tang.
Nutrition:
Per serving: 140 calories (percent of calories from fat, 10), 3 grams protein, 29 grams carbohydrates, trace fiber, 2 grams fat (1 gram saturated), 49 milligrams cholesterol, 78 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Dessert
Recipes in the same category:Saving Southern Food