Buttermilk Pudding

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Photography Credit: Elise Bauer

Guest author Garrett McCord has been telling us about his buttermilk pudding for ages. He finally came over and made it for us recently. Outrageously good! ~Elise

Elise’s father is one of those people who has been known to drink buttermilk straight out of the glass. 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.

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. It’s just sweet enough, super creamy, with a sunny tang that teases you to keep taking bite after bite until, lo and behold, you’ve eaten the whole bowl.

Buttermilk Pudding Recipe

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  • Prep time: 4 hours
  • Cook time: 10 minutes
  • Yield: Serves 6.

Ingredients

  • 2 teaspoons of powdered gelatin
  • 1 cup of heavy whipping cream
  • 1/2 cup of sugar
  • 1 vanilla bean, seeded (or substitute 1/2 teaspoon of vanilla extract)
  • 2 cups of buttermilk
  • Jam or jelly to serve, optional

Method

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.

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Garrett McCord

Garrett McCord is a food writer, writing instructor, culinary consultant, freelance food photographer, and recipe developer who shares his enthusiasm for food and the written word through his blog Vanilla Garlic. Garrett's cookbook, co-authored with Stephanie Stiavetti, is Melt: The Art of Macaroni and Cheese

More from Garrett

Links:
Got buttermilk? - New York Times article
Buttermilk Pudding with Raspberry Jam - Nami Nami

Showing 4 of 33 Comments

  • Tara

    I made this pudding using the buttermilk substitute by doing the milk+vinegar thing, and it worked out well! It tasted really great.

  • Tina

    Yum! I made this for my mother and she loved it — and so did I. Since I’m trying to cut back on the amount of sugar in my diet, I’ve tried a few modifications. Cutting the sugar to 1/8 cup and adding 2 tiny scoops of Stevia Extract* makes the pudding sweet enough for me, especially with some fresh fruit on top.

    * Trader Joe’s Organic 100% Pure Stevia Extract (where one bottle is 1 oz and has 622 servings in it!)

  • Mindy

    So, pudding has been made and is now firming up in the fridge. I’m making a blackberry lemon compote to serve with it. We’ll see how it goes!

  • Misah

    Will adding more gelatin to make it firmer change the flavor at all?

    No. ~Garrett

  • Liana

    This is extraordinary. I used 1/4 cup agave nectar instead of the sugar, and reduced the cream by 1/4 cup. I’m so happy to have this in my life now. Thank you for posting the recipe!

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