Old fashioned buttermilk pudding, deliciously tart, sweet, and creamy.
- 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
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.