Draft: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.

Instant dessert pudding

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)