Hands On Time: 5 minutes
Total Time: 55 minutes
1/2 cup granulated sugar
1 teaspoon all-purpose flour
1 egg, beaten
1 cup buttermilk
Few drops lemon extract
Heat 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. Remove from oven and chill until ready to serve. Serve cold.
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.
About the recipe
This refined-looking dessert is easy as can be, with the right recipe! Try this sooth and creamy buttermilk version to create a healthy dessert option, paired with seasonal fruit.
Chef Scott Peacock prepared his version of a buttermilk custard recipe. 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.
Recipe courtesy of Susan Wallace Galante.