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:
covered percent of daily need
