Creamy pudding
A creamy pudding (British English) or simply pudding (American English) is a sweet, creamy, milk-based dessert, similar in consistency to egg-based custards, instant custards or a mousse.
It consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice, tapioca or similar coagulating agent such as Jell-O. In Commonwealth countries (other than some Canadian regions), these foods are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin-based.
These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring.
Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly.
Examples
- Abbeville Gypsy
- Angel Delight
- Banana pudding
- Bavarian cream
- Blancmange
- Budino
- Chinese flan
- Crema catalana
- Crème anglaise
- Crème brûlée
- Crème caramel
- Custard
- Flan
- Fruit fool
- Haupia
- Junket (dessert)
- Jell-O
- Mahallebi
- Mango pudding
- Mousse
- Ogi (cereal food)
- Panna cotta
- Pistachio pudding
- Pot de crème
- Quesillo#Venezuela
- Rice pudding, including kheer
- Semolina pudding
- Syllabub
- Tocino de cielo
- Trifle
- Vla
- Zabaglione (sabayon)
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