On Chow, an article was featured asking if “You knew the differences between Pudding and Custard?”
Do you????????
If not let me help you out……….
Pudding, the classic American Dessert, is a sweetened milk mixture thickened with cornstarch, gelatin, eggs, rice or tapioca; then cooked to create a sweet, creamy dessert. It contains NO eggs in it when prepared. Pudding consists of sugar, milk, and a thickening agent such as cornstarch, In cooking terminology it is referred to as a blancmange.
A wonderful example is Bread Pudding
Rum Raisin Bread Pudding
(adapted from The Neelys)
* 3 cups milk
* 3 tablespoons butter
* 1 teaspoons vanilla extract
* 1 teaspoons ground cinnamon
* 3/4 cup packed brown sugar
* 3 tablespoons rum
* 1/2 cup raisins
* 7 (1/2-inch) slices brioche bread, cubed or torn
* 4 eggs, beaten
Preheat oven to 350 degrees F.
In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
Custard, happens to be a a relative of the pudding family. Custard is defined as being made with a sweetened mixture of milk and eggs that can be either baked or stirred using gentle heat. Custard bases are known to be used for quiches and other savoury foods, as well.
A favorite example for a custard is a Crème Brûlée.
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Crème Brûlée
(adapted from Alton Brown)
* 1 quart heavy cream
* 1 vanilla bean, split and scraped
* 1 cup vanilla sugar, divided
* 6 large egg yolks
* 2 quarts hot water
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
