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1
Put 1/2 cup of the buttermilk in a medium saucepan with a lid and sprinkle the gelatin over it; let sit for 5 minutes.
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2
Turn the heat to low and cook, stirring, until the gelatin dissolves completely.
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3
Cut the vanilla bean in half lengthwise.
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4
Scrape out the seeds and add both seeds and pod to the pot along with all the remaining ingredients.
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5
Cook over medium heat, stirring, until steam arises from the pot, 5 to 10 minutes.
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6
Turn off the heat, cover, and steep for 15 to 30 minutes.
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7
Remove the vanilla pod and pour the mixture into 4 large or 6 small custard cups.
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8
Chill until set, about 4 hours.
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9
Serve in the cups or dip the cups in hot water for about 10 seconds each, then invert onto plates.
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10
Serve within 24 hours of making it.
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11
Popular in England though clearly French in origin, blancmange (pronounced, in England at least, blahmanj) is a subtly flavored custard made in the manner of panna cotta: Substitute whole milk for the buttermilk and 1/2 teaspoon almond extract for the vanilla bean.
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12
Grind 1 cup lightly toasted blanched almonds with the whole milk in a food processor until finely chopped but not pureed.
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13
Transfer the mixture to a fine-mesh strainer lined with a triple thickness of cheesecloth and squeeze out the milk.
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14
Discard the solids.
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15
Proceed as directed, adding the almond extract in step 1 and skipping the steeping in step 2.
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16
Tembleque is a popular Caribbean custard traditionally made with coconutmilk and cornstarch.
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17
But its easier and better when made with gelatin a la panna cotta.
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18
Substitute 3 cups coconut milk (either homemade, page 584, or canned) for the buttermilk and cream and omit the vanilla bean (or substitute a dash of orange-flower water for the vanilla).
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19
Dissolve the gelatin in 1/2 cup coconut milk, as directed in step 1, combine it with the remainder of the coconut milk (omit the orange-flower water), and skip the steeping and proceed to step 3.
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20
Garnish the unmolded custards with a dusting of ground cinnamon just before serving.
