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Buttermilk Pudding

Photo: Quentin Bacon
Yield Makes 6 servings


  • 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

Nutrition Information

  • calories 270
  • caloriesfromfat 54 %
  • fat 16 g
  • satfat 9 g
  • cholesterol 59 mg
  • sodium 147 mg
  • carbohydrate 27 g
  • fiber 0 g
  • sugars 25 g
  • protein 5 g

How to Make It

  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.

    In a large bowl, combine the buttermilk, vanilla, and the remaining cream. Stir in the warm cream mixture.

    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.