Custards & Creams

Coming Soon!

All custards are pudding but not all puddings are custards.

CUSTARDS AND CREAMS:

• Liquid thickened by coagulation of eggs
• Crème anglaise/vanilla custard sauce – stirred custard consisting of milk, sugar, egg yolks and vanilla
• Pastry crème – contains starch thickeners as well as eggs
• Baked custard – baked rather than stirred so it becomes firm

PUDDING:

• Starch-thickened/Boiled
  • Cornstarch/blancmange – milk, sugar, flavorings thickened with starch
  • Cream – same as pastry cream; difference between these and blancmange is use of eggs
• Baked – custards that contain large quantities of other ingredients i.e. bread pudding