No reviews This recipe originally appeared in my column at The San Francisco Chronicle. 1 cup/200 g superfine sugar 1 vanilla bean, split lengthwise 1 ¾ cups/415 ml buttermilk ½ cup/120 g sour cream 1/8 tsp fine sea salt Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.

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