Buttermilk Pudding

Recipe from

Real Simple

Nutritional 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


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


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.