CUSTARD AND PUDDING

Puddings can be broadly categorized into two types – starch-thickened and baked.

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Steamed pudding is commonly served in warm weather due to its light and refreshing nature.

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Custard is a liquid thickened or set by the coagulation of egg protein.

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Most puddings in the starch-thickened category require boiling to cook or gelatinize the starch.

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Gelatin is used to thicken puddings that are not bound with starch or eggs

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Cornstarch pudding, or blancmange, is thickened with cornstarch and may be poured into molds when hot.

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: Cream puddings are the same as pastry cream, usually containing more starch and various flavoring ingredients

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Butterscotch pudding gets its flavor from using white sugar instead of brown sugar.

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Panna cotta is a type of pudding bound with gelatin, made by heating cream, milk, sugar, vanilla, and gelatin.

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Baking custards in a water bath helps prevent overcooking of the outer edges before the inside is set.

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