Make Ahead
Buttermilk pudding
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31 Reviews
Sabine G.
January 26, 2020
This was excellent! I had chilled 4 servings- but after licking the spatula I decided not to tell my little girls that I had made pudding! How awful am I? It was just that tasty! My husband and I ate after baby bed time- almost licking the bowls! Loved how tangy this was. Nice and smooth. Directions didn’t mention exactly when to add vanilla- so I did it when I tempered the eggs! Will be making again...and maybe next time
my girls will get a taste! Or maybe I’ll let the guilt overcome me tomorrow and they’ll get some sooner than later!
my girls will get a taste! Or maybe I’ll let the guilt overcome me tomorrow and they’ll get some sooner than later!
Dianne
June 22, 2014
Thanks for your input. The recipe said it should leave thick trails. I was not sure just how thick it should be. Should it actually stay parted when you run the spatula through it?
fiveandspice
June 22, 2014
Hi Dianne! It's always frustrating when pudding gets grainy. I think HLA might be right, the pudding has to come up to a very gentle boil to activate the cornstarch. Then I usually cook it until it is thick enough that the trail left by a spoon will still close back in on itself, but it should take a moment. It's so hard to describe! I cook it until it is almost the whole way to the thickness you'd ultimately like the pudding to be, but not quite.
fiveandspice
June 22, 2014
Ooh, I just read someone describe it as being as thick as loose yogurt. That's a pretty good description.
lizb
February 24, 2011
I have exactly one cup of buttermilk in my fridge that I was trying to find something to do with. This is going to be perfect. I'd never thought of buttermilk as a sweet before.
Homemadecornbread
February 22, 2011
Midge, re: buttermilk over cornbread or "redneck cereal" - a fine and delicious southern tradition indeed. 'Round these parts we call it "cush-cush".
Midge
February 23, 2011
I like the sound of cush-cush better. Now this is all I can think about. Must make some cornbread today! Oh and fiveandspice, I love the photo!
fiveandspice
February 23, 2011
Wow, I love the word cush-cush! That's just exactly what I imagine it feels like scooping your spoon into a buttermilk soaked piece of cornbread. And thanks about the photo Midge! (p.s. regarding using up extra buttermilk - I wound up baking soda bread and discovered another fabulous combo, which is soda bread slathered with creme fraiche. Dairy overload, hehe!)
gingerroot
February 21, 2011
Mmmm...I bet this is delicious. Last summer I experimented with a tangerine buttermilk sherbet and I loved the tangy profile.
fiveandspice
February 21, 2011
I actually made some caramelized tangerines to go with the batch I have right now! It's a wonderful combo.
Midge
February 21, 2011
I'm intrigued too. I love buttermilk in any guise, even straight up.
fiveandspice
February 21, 2011
Wow! Straight up buttermilk is pretty hard core. Though, not really that different from kefir. I guess I know what to do with my little bit of leftover buttermilk. :)
Midge
February 21, 2011
My favorite buttermilk vehicle is warm cornbread (over which you pour it). I learned this when I lived in the south, where I've heard it called "redneck cereal." Delicious!
hardlikearmour
February 21, 2011
Yum, I never would have thought of buttermilk pudding. Now I'm intrigued.
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