Buttermilk Pudding

Photo by Quentin Bacon
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 270 calories
    • Calories 54 calories from fat
    • Fat 16 g
    • Sat Fat 9 g
    • Cholesterol 59 mg
    • Sodium 147 mg
    • Protein 5 g
    • Carbohydrate 27 g
    • Sugar 25 g
    • Fiber 0 g


  1. Check 1 1/4-ounce envelope unflavored gelatin
  2. Check 1cup heavy cream
  3. Check 2/3cup sugar
  4. Check 2cups buttermilk
  5. Check 1teaspoon vanilla extract
  6. Check canola oil for the ramekins


  1. Combine the gelatin with 1/4 cup water in a small bowl or measuring cup and let stand for 3 minutes. In a small saucepan, over medium heat, combine 1/2 cup of the cream and the sugar. Cook, stirring, until the sugar has dissolved. Remove from heat and whisk in the gelatin.
  2. In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.
  3. Lightly oil six 6-ounce ramekins. Divide the mixture evenly among the ramekins. Refrigerate, covered, 3 hours or overnight. To serve, run a knife around the edge of each ramekin and invert onto plates.