Buttermilk pudding is so wonderful, it's almost unbelievable. It has that fresh tang that floats lightly over the creamy custardy texture. But, most buttermilk pudding recipes call for gelatin, and ever since I had a traumatic experience trying to use gelatin in middle school (call me melodramatic, but a ruined chocolate mousse is traumatic in my world), I have been loathe to use it in anything. So, I set out to create a perfect buttermilk pudding recipe without gelatin. <br />At first I thought it would be best to try to make pots de creme, since I know you can make baked buttermilk pie. However, I didn't want to use the massive quantities of sugar called for in a pie, and maybe I just didn't use enough egg yolks, but the texture didn't come out how I wanted it (I saved it by turning it into a perfectly acceptable ice cream!). So, then I started working on a stovetop creation instead. It took a bit of fiddling, but finally I've created a pudding that has exactly the wonderful light flavor and unctuous texture I was looking for. <br />In the summer this pudding would be amazing with macerated berries or peaches or a fig sauce. In the winter it's great with passion fruit - if you can get your hands on some - or caramelized citrus fruits, or brown butter pears, or even just a drizzle of honey. Of course, it's also fabulous just on its own. It's up to you!

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