1

Spray four 5-ounce ramekins or 6-ounce custard cups with nonstick spray.

2

Sprinkle the gelatin over 1⁄2 cup of the half-and-half in a small bowl. Let stand until the gelatin softens, about 5 minutes.

3

Meanwhile, combine the remaining 1⁄4 cup of half-and-half, the buttermilk, sugar, and salt in a medium saucepan and set over medium heat. Cook, whisking, until the sugar is dissolved, about 2 minutes. Remove the saucepan from the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the vanilla. Pour the custard mixture through a fine-mesh sieve set over a medium bowl. Divide the custard evenly among the ramekins. Refrigerate until thoroughly chilled and set, at least 4 hours or up to 1 day.

4

Run a thin knife around the edges of the ramekins to loosen the custards, then dip the ramekins, one at a time, into a bowl of hot water about 5 seconds. Unmold the custards onto chilled plates and spoon 2 tablespoons strawberry sauce around each. Yields 1⁄2 cup custard and 2 tablespoons sauce per serving.