Recipes and Cooking Buttermilk Pudding 4.0 (5) Add your rating & review This fluffy dessert makes a light ending to any meal. It's a great make-ahead dish for your dinner menu. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Chill Time: 2 hrs Total Time: 3 hrs Servings: 8 Ingredients 2 envelopes unflavored gelatin ¼ cup milk or cold water 2 cup whipping cream 1 cup sugar ½ cup creme fraiche or sour cream 2 cup buttermilk ¾ teaspoon vanilla ¼ teaspoon freshly squeezed lemon juice 5 teaspoon finely shredded lemon peel (2 lemons) Directions 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. 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. Spoon custard into 8 serving dishes. Cover with plastic wrap; refrigerate until set, 2 hours or overnight. Makes 8 servings. Rate it Print