Buttermilk Pudding

Buttermilk Pudding
Quentin Bacon
Silky and slightly tangy, these individual puddings look like they took hours of work but only require 15 minutes of hands-on time.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
195
minutes

Ingredients

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

Directions

  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.
Darienne Sutton
August 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 54 %
  • Fat 16 g
  • Sat Fat 9 g
  • Cholesterol 59 mg
  • Sodium 147 mg
  • Carbohydrate 27 g
  • Fiber 0 g
  • Sugar 25 g
  • Protein 5 g
What does this mean? See Nutrition 101.