Lemon-Buttermilk Pudding

Directions

1. 1
   In a heatproof medium bowl, whisk the egg yolks with the sugar, cornstarch and salt until well blended.
2. 2
   In a medium saucepan, combine the heavy cream, buttermilk and vanilla and bring to a simmer.
3. 3
   While whisking constantly, slowly drizzle 1/4 cup of the hot cream mixture into the egg yolk mixture.
4. 4
   Slowly whisk in the remaining cream mixture.
5. 5
   Return the pudding to the saucepan and cook over moderately low heat, whisking occasionally, until thickened, about 7 minutes.
6. 6
   Scrape the pudding into a medium bowl and whisk in the lemon zest and lemon juice.
7. 7
   Press a sheet of plastic wrap directly on the surface of the pudding and let cool to room temperature, about 45 minutes.
8. 8
   Refrigerate until cold, about 3 hours.
9. 9
   Swirl the whipped cream into the pudding.
10. 10
    Serve in bowls topped with berries.