Moma'S Buttermilk Custard
A creamy, tangy custard that fills a buttery pie shell with a subtle lemon kick—ideal for brunch or dessert, perfect for family gatherings or a quick sweet treat.
Ingredients
Instructions
- Mix sugar, flour, egg yolks and butter.
- Add lemon flavoring and buttermilk.
- Mix well until smooth.
- Pour into a pre‑baked pie shell.
- Bake at 350°F for 35 minutes, or until set and lightly golden.
Tips & Substitutions
For a smoother custard, ensure that the butter is softened before mixing. If you need a lighter texture, consider folding in whipped egg whites instead of mixing them in directly. For a twist, try substituting the lemon flavoring with vanilla extract or almond extract. This recipe is a lovely addition to your collection of American recipes.
Serving Suggestions
This buttermilk custard pairs beautifully with fresh berries or a dollop of whipped cream for added richness. Serve it alongside a light salad, like Five Cup Carrot Salad, to balance the sweetness. For a delightful brunch option, consider serving it with coffee or tea and a slice of Miss Martha'S Chess Pie.
Storage & Reheating
Store any leftover custard in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven at a low temperature, covering it with aluminum foil to prevent drying out. Avoid microwaving, as it may cause the custard to become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Moma'S Buttermilk Custard contains roughly 242 calories, with 6g protein, 43g carbohydrates, and 7g fat. It is an excellent source of vitamin C (48% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
While regular milk can be used, it won't provide the same tangy flavor that buttermilk does. If you don't have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5-10 minutes.
What can I use instead of eggs for a vegan version?
To make a vegan version of this custard, you can replace the eggs with a mixture of 1/4 cup unsweetened applesauce or 1/4 cup silken tofu blended until smooth for each egg. This will help maintain the custard's texture while keeping it plant-based.
How do I know when the custard is set?
The custard is set when the edges are firm and the center jiggles slightly when you shake the pie dish. It will continue to firm up as it cools. Keep an eye on it during the last few minutes of baking to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).