Buttermilk Caramel Puddings

• white sugar↗350g g
• gelatin↗3 sheets leaf
• double cream↗600ml ml
• vanilla pod↗1

  split and seeds scraped

• buttermilk↗284ml ml

Step-by-step instructions

1. 1

   You will need 6–8 crème brûlée or small individual pudding molds. Sprinkle 150 g sugar into a shallow saucepan and place over medium heat. Cook the sugar until it melts and turns into a light amber caramel. While it is still hot, carefully pour the caramel into the bottom of the molds, tilting them so some caramel also sticks to the sides. Set aside.

2. 2

   Soak the gelatin in very cold water for about 10 minutes to soften. Pour the cream, remaining sugar and the vanilla pod with seeds into a saucepan. Heat, stirring, to combine and dissolve the sugar. Bring to a gentle boil, stirring occasionally, then remove from heat. Add the squeezed gelatin sheets and stir until dissolved, then let cool. When the mixture is warm, remove and squeeze the vanilla pod, add the buttermilk, then strain everything into a jug. Distribute the mixture among the molds, then place in the refrigerator for at least a few hours, preferably overnight, to set. It can be prepared up to three days in advance.

3. 3

   To serve, briefly dip the bottom of the molds into very hot water until the filling starts to release from the sides. When confident it will hold, cover the mold with a plate and carefully invert, allowing the contents to fall onto the plate, remove any remaining caramel sauce from the mold and drizzle it over the puddings. Serve immediately.