5-Ingredient Buttermilk Pudding with Caramel Sauce
This 5-Ingredient Buttermilk Pudding with Caramel Sauce is like a cousin to flan. It’s creamy and sweet yet not as solid as flan. It’s full of rich buttermilk flavor and can honestly be eaten with or without the caramel sauce, but I personally think everything is better with a drizzle of caramel!
This is a fun dessert for the holidays but is also great for any time of year, especially when you’re entertaining just a small group like your immediate family. Since today is Christmas and you’ve likely already made your desserts, feel free to use this for New Year’s Eve dinner if you’re having something intimate or save it for another get together.
Best of all, this treat is made with 5 ingredients (not including salt). Chances are you have salt, vanilla, and sugar already on hand (I use Wholesome Organic Sugar) so then all you’ll need is half-and-half, buttermilk, and a packet of gelatin.
Got a sweet tooth that needs satisfying? Check out more of our Wholesome sugar recipes here.
Oh, and by the way … Merry Christmas!
5-Ingredient Buttermilk Pudding with Caramel Sauce
Ingredients
- 1 (¼ ounce) packet unflavored gelatin
- 1½ cups half-and-half , divided
- 1¼ cups Wholesome Organic Sugar , divided
- ¾ teaspoon kosher or fine sea salt , divided
- 2 cups buttermilk
- 3 teaspoons pure vanilla extract , divided
Instructions
For the Pudding:
- Sprinkle the gelatin over 2 tablespoons of water and let set for 5 minutes.
- In a medium saucepan over medium-low heat, combine 1 cup half-and-half, ¾ cup sugar, and ¼ teaspoon of salt. Simmer for 5 minutes, stirring to dissolve the sugar. Reduce the heat to low and add the gelatin and buttermilk. Remove from the heat and add 2 teaspoons vanilla.
- Pour the mixture into 4 (8-ounce) ramekins and let cool to room temperature. Refrigerate for at least 3 hours or up to 2 days.
For the Caramel Sauce:
- Put the remaining ½ cup sugar in a deep saucepan. Add 2 tablespoons water and cook over medium heat until the sugar dissolves. Continue to cook, swirling the pan as needed (do not stir) until the mixture becomes the color of an old penny, about 10 minutes. Take off the heat and add ½ cup half-and-half. The mixture will bubble up furiously. Once it stops bubbling, add 1 teaspoon vanilla and ½ teaspoon salt. Stir until the sauce is smooth. Let cool then refrigerate, covered, until ready to use. Can be made up to 2 weeks ahead.
- To serve, dip the ramekins briefly into hot water, place a serving plate on top and invert. Serve the puddings drizzled with the caramel sauce.
Nutrition
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