Buttermilk Pudding

Buttermilk Pudding is a gluten free recipe with 6 servings. For $1.52 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This dessert has 313 calories, 5g of protein, and 17g of fat per serving. 229 people found this recipe to be yummy and satisfying. If you have buttermilk, gelatin, vanilla bean, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 10 minutes. It is brought to you by Simply Recipes. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so awesome. Similar recipes are Buttermilk Pudding, Buttermilk Peach Pudding, and Buttermilk Pudding Cakes.

Servings: 6

Preparation duration: 240 minutes

Cooking duration: 10 minutes

 

Ingredients:

2 cups of buttermilk

2 teaspoons of powdered gelatin

1 cup of heavy whipping cream

Jam or jelly to serve, optional

1/2 cup of sugar

1 vanilla bean, seeded (or substitute 1/2 teaspoon of vanilla extract)

Equipment:

bowl

sauce pan

sieve

plastic wrap

ramekin

Cooking instruction summary:

1 Mix the gelatin with 2 tablespoons of water in a small bowl and set aside.2 Put the cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) into a small saucepan over medium heat. Once the sugar has dissolved remove from heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved. 3 Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through a fine mesh sieve to catch any bits of undissolved gelatin. 4 Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least four hours. Serve with your favorite jam, jelly, marmalade, fruit, or straight up.

 

Step by step:


1. 1

2. Mix the gelatin with 2 tablespoons of water in a small bowl and set aside.2

3. Put the cream, sugar, and vanilla bean seeds and pod (or vanilla extract if using) into a small saucepan over medium heat. Once the sugar has dissolved remove from heat and add the gelatin to the warm cream mixture. Stir until the gelatin has dissolved. 3 Once the cream has cooled to room temperature, add the buttermilk and stir. Strain through a fine mesh sieve to catch any bits of undissolved gelatin. 4

4. Pour the mixture into ramekins, about 1/2 cup per ramekin (the pudding is very rich). Cover the ramekins with plastic wrap and chill to set for at least four hours.

5. Serve with your favorite jam, jelly, marmalade, fruit, or straight up.


Nutrition Information:

Quickview
266k Calories
4g Protein
17g Total Fat
24g Carbs
1% Health Score
Limit These
Calories
266k
13%

Fat
17g
27%

  Saturated Fat
10g
67%

Carbohydrates
24g
8%

  Sugar
22g
25%

Cholesterol
63mg
21%

Sodium
102mg
4%

Get Enough Of These
Protein
4g
9%

Vitamin A
715IU
14%

Calcium
119mg
12%

Vitamin B2
0.19mg
11%

Phosphorus
93mg
9%

Vitamin D
1µg
9%

Vitamin B12
0.44µg
7%

Selenium
3µg
6%

Vitamin B5
0.41mg
4%

Potassium
140mg
4%

Vitamin E
0.48mg
3%

Vitamin B1
0.05mg
3%

Magnesium
11mg
3%

Copper
0.06mg
3%

Zinc
0.4mg
3%

Vitamin B6
0.04mg
2%

Folate
6µg
2%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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