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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Buttermilk Pudding

Real Simple SEPTEMBER 2007

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 54%
  • Fat: 16g
  • Saturated fat: 9g
  • Cholesterol: 59mg
  • Sodium: 147mg
  • Carbohydrate: 27g
  • Fiber: 0g
  • Sugars: 25g
  • Protein: 5g

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Buttermilk Pudding Recipe