Old fashioned buttermilk pudding, deliciously tart, sweet, and creamy.
Guest authorGarrett McCordhas been telling us about his buttermilk pudding for ages.
He finally came over and made it for us recently.
Elise Bauer
I think that’s, well, sort of gross.
To me, buttermilk is a second string ingredient best left as a behind the scenes player.
It should be the bridesmaid, never the bride.
That is, in most cases.
Buttermilk Panna Cotta, a Delicious and Smooth Pudding
This is not one of those.
Buttermilk pudding is something different entirely.
A delicious and smooth pudding that elicits small moans of “Mmm,” and “Wow!”
from those who try it.
Once the sugar has dissolved, remove from heat and add the gelatin to the warm cream mixture.
Stir until the gelatin has dissolved.
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.
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.
