Servings: 6
Skill Level: Easy
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Buttermilk Pudding


  1. 1 1/4-ounce envelope unflavored gelatin
  2. 1 cup heavy cream
  3. 2/3 cup sugar
  4. 2 cups buttermilk
  5. 1 teaspoon vanilla extract
  6. 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.

Adapted from Real Simple

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