Whipped cream gives these no-bake eggless custards a delicate texture. Don't worry if the mixture forms clumps at first -- it will come together with gentle folding.



Ingredient Checklist


Instructions Checklist
  • In a small saucepan, sprinkle gelatin over 3 tablespoons cold water. Let stand until softened, about 5 minutes. Heat over low, stirring, until gelatin has dissolved, about 30 seconds.

  • In a large bowl, whisk 1/4 cup sugar with buttermilk until dissolved. Whisking constantly, add gelatin mixture in a very thin stream. In another large bowl, beat cream and 1/4 cup sugar until soft peaks form.

  • With a rubber spatula, gently stir half of whipped cream into buttermilk mixture; fold in remaining whipped cream. Divide among eight 6-ounce ramekins. Refrigerate until set, at least 6 hours (or up to 1 day, covered with plastic wrap).

  • When ready to serve, toss strawberries with 1/4 cup sugar, lemon juice, and 1 tablespoon water. Let stand until juicy, about 5 minutes. Run a paring knife around edge of each ramekin and dip each briefly in steaming hot water; invert buttermilk creams onto serving plates and top with strawberries.

Reviews (5)

113 Ratings
  • 5 star values: 22
  • 4 star values: 15
  • 3 star values: 45
  • 2 star values: 20
  • 1 star values: 11
Rating: Unrated
I made these and filled up 8oz canning jars half way with the custard, and the rest with fruit after they have set. I'll make a batch at the beginning of the week and have a delightful dessert every day at lunch! I inspire the envy of all my mates :)
Rating: 5 stars
I didn't bother unmolding these. They looked just as pretty served in the ramekins. These were really good. The buttermilk added a nice tangy taste, and the gelatin gave it a wonderful texture. Delicious!
Rating: Unrated
Absolutely delicious, and so easy!
Rating: Unrated
Very good, but mine didn't un-mold quite as firmly as the ones pictured.
Rating: Unrated