A lot of people like to go out to eat during special occasions or holidays such as Valentine’s Day, but I look at these times as the perfect opportunity to make a super delicious something at home! This year for the holiday of love, I decided to make buttermilk custard with a bright red and tangy strawberry sauce.

Buttermilk Custard

1 teaspoon unflavored gelatin

3/4 cup heavy cream

1/2 cup sugar

1 egg

1 1/2 cup buttermilk

1 1/2 tsp. vanilla extract

• Set aside 1/4 cup heavy cream and sprinkle the gelatin over it. Let it stand for 4 minutes.
• In a saucepan, heat the remaining heavy cream and sugar over medium heat until sugar is dissolved. Continue stirring for 3-5 minutes until the mixture is hot but don’t let it boil.
• Remove the mixture from heat and stir in the gelatin and milk mixture.
• Whisk the egg and add a 1/4 a cup of the hot milk mixture to temper the egg. Stir vigorously. Add another 1/4 of hot milk mixture. Continue to stir vigorously. If you don’t do this right, the eggs will become scrambled. Pour the remaining egg mixture into the hot milk mixture and continue stirring until blended.
• Add the buttermilk and vanilla. Stir until mixture comes to a light boil and remove from heat.
• Pour into ramekins or custard bowls. Depending on the size of your bowl will depend on the amount of servings. Makes four with the 6 oz ramekins.
• Cool for three to five hours in your refrigerator.

6 oz. strawberries (can be frozen or fresh; you can also substitute this for any other berry of your preference i.e. blueberries, raspberries, blackberries, etc.)

3 tablespoons confectioners sugar

1 teaspoon lemon juice

• Puree the strawberries until completely smooth.
• Add the sugar and lemon juice and blend well.
• If you prefer, you can strain the sauce and remove the seeds with a sifter and spatula. I like the nutty texture and left mine unsifted.

Once the pudding is completely chilled, decorate your little custard tops! You can use a spoon and fork to make any shapes of your desire. I did a heart for my valentine. Eat it right away or put it back in the fridge for later. You’ll love the creamy buttermilk with the sauce accenting the flavor. Enjoy my recipe and let me know about your Valentine’s Day baking adventures!