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Buttermilk Creams with Strawberries

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.

Source: Everyday Food, May 2009
Total Time Prep Servings

Ingredients

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  • loisbee
    22 AUG, 2013
    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 :)
    Reply
  • sarahwashburn
    22 APR, 2013
    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!
    Reply
  • abedell
    1 JUN, 2010
    Absolutely delicious, and so easy!
    Reply
  • ChirpE
    8 MAR, 2010
    Very good, but mine didn't un-mold quite as firmly as the ones pictured.
    Reply
  • kathywht
    19 MAY, 2009
    5*
    Reply

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