Vanilla-Buttermilk Pastry Cream Recipe

• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1 cup well-shaken buttermilk
• 2 large egg yolks
• 1/4 teaspoon vanilla extract (or 1/4 vanilla bean, split, seeds scraped and reserved)

1. Combine sugar, flour, and salt in a small mixing bowl.
2. Whisk gently to break up any lumps, and set aside.
3. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
4. Combine buttermilk and egg yolks in a small saucepan and whisk untilsmooth.
5. Whisk in dry ingredients and place the pan over medium heat.
6. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 4 minutes.
7. Remove from heat, and stir in vanilla extract or reserved vanilla seeds.
8. Transfer pastry cream to a small bowl nestled in the ice water bath and let cool completely, stirring occasionally to help it cool faster.

granulated sugar, allpurpose, kosher salt, wellshaken buttermilk, egg yolks, vanilla

Taken from www.chowhound.com/recipes/vanilla-buttermilk-pastry-cream-10914 (may not work)