Ingredients Condiments Cream Sauce Lemon-Buttermilk Pudding Be the first to rate & review! This creamy, tangy, brightly flavored pudding is from Cheryl Day of Back in the Day Bakery in Savannah, Georgia. Slideshow: More Pudding Recipes By Cheryl Day Cheryl Day Instagram Cheryl Day is a baker and an acclaimed author that owns Back in the Day Bakery. Cheryl also co-founded Southern Restaurants for Racial Justice, a group of restaurants committed to racial justice. She is also the author of two best-selling cookbooks, which were co-written with her husband Griff Day. She was selected as a semi-finalist for the James Beard Award in the category of Outstanding Baker in 2015. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 20 mins Total Time: 4 hrs Yield: 6 Ingredients 4 large egg yolks 6 tablespoons sugar 1 1/2 tablespoons cornstarch 1/2 teaspoon kosher salt 1 1/2 cups heavy cream 1/2 cup buttermilk 1 teaspoon pure vanilla extract 1/2 teaspoon finely grated lemon zest 1 cup unsweetened whipped cream Fresh berries, for serving Directions In a heatproof medium bowl, whisk the egg yolks with the sugar, cornstarch and salt until well blended. In a medium saucepan, combine the heavy cream, buttermilk and vanilla and bring to a simmer. While whisking constantly, slowly drizzle 1/4 cup of the hot cream mixture into the egg yolk mixture. Slowly whisk in the remaining cream mixture. Return the pudding to the saucepan and cook over moderately low heat, whisking occasionally, until thickened, about 7 minutes. Scrape the pudding into a medium bowl and whisk in the lemon zest and lemon juice. Press a sheet of plastic wrap directly on the surface of the pudding and let cool to room temperature, about 45 minutes. Refrigerate until cold, about 3 hours. Swirl the whipped cream into the pudding. Serve in bowls topped with berries. Make Ahead The pudding can be refrigerated for 3 days. Rate it Print