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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Buttermilk Pudding

Makes: 8 servings
Prep 1 hr Chill 2 hrs
Buttermilk Pudding
  • 2  envelopes  unflavored gelatin
  • 1/4  cup  milk or cold water
  • 2  cups  whipping cream
  • 1  cup  sugar
  • 1/2  cup  creme fraiche or sour cream
  • 2  cups  buttermilk
  • 3/4  teaspoon  vanilla
  • 1/4  teaspoon  freshly squeezed lemon juice
  • 5  teaspoons  finely shredded lemon peel (2 lemons)

1. In bowl combine gelatin and enough milk to moisten. Set aside. In saucepan combine whipping cream and sugar. Cook and stir over medium heat until sugar is completely dissolved and cream just comes to a simmer. Remove immediately from heat; stir in softened gelatin until completely dissolved. Set aside; let cool 5 minutes.

2. Transfer cream mixture to bowl. Add creme fraiche; whisk until blended. Whisk in buttermilk, 1/4 tsp. salt, vanilla, and lemon juice. Strain mixture. Stir in peel.

3. Spoon custard into 8 serving dishes. Cover with plastic wrap; refrigerate until set, 2 hours or overnight. Makes 8 servings.

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