So I wanted to make a buttermilk tart and I used my basic pastry cream recipe, Replacing milk for buttermilk that I made. I did use quite a bit of acid to make the buttermilk because I wanted it to have a more pronounced lime flavor.
This is the formula I used:
235 g milk
20 g lime
1.5 oz sugar
10 g c. starch
50 g egg
As soon as put everything back on the heat, the buttermilk seperated.
The final product was the almost the consistency I was looking for (maybe a little bit more liquid than I would like, but that was probably because of the extra acid). The texture was very unpleasant.
I am really just experimenting with this.
Does anybody have a formula for buttermilk pastry cream, or a custard that I could use for tarts?