Pudding vs. Custard (The Key Differences and Similarities)

Custard and pudding may seem extremely similar to those who are not engaged in cooking or to small children who may not be able to tell the difference.

In reality, there have been several instances when individuals have misidentified custard as pudding and pudding as custard. That being stated, understanding the distinction between the two wonderful treats can benefit you much.

It will not only help you decide what to order the next time you see custard and pudding on a menu, but it will also give you a decent idea of where to start and what supplies you will need if you intend on creating either of these sweets for yourself. After all, custard and pudding are fundamentally different.

You will be able to prepare two of the most popular desserts after you understand the distinctions between custard and pudding and why many people mistake the two.

What Is the Big Difference Between Custard and Pudding?

The main distinction between the two desserts is the presence of eggs. Custard uses eggs to get the thicker, firmer texture that so many people like. Pudding, on the other hand, thickens the sweetened milk with cornstarch.

Nonetheless, there is some overlap, since there are a few sweets that may be described as a hybrid between pudding and custard because they employ a pudding foundation but add eggs to it.

For the sake of simplicity, the primary distinction between custard and pudding is that one contains eggs and the other does not. Another significant distinction is how these treats are prepared.

Traditional (sweet) pudding is made by stirring the ingredients together in a pot on the stovetop, which is considerably easier than making custard.

While making custard, you may either bake it or stir it slowly and gently on a low heat setting. This might be time-consuming, but the payoff is definitely worth it in the end. If you intend on making custard on your own, bear in mind that you should be prepared to take things slowly and steadily.

Now that the major distinction has been established, it is crucial to understand why so many people mistake pudding with custard and what precisely these two sweets have in common.

What Qualities Do They Share?

There’s a reason why people often mix up custard with pudding. There are quite a few parallels between them.

For example, the components in both sweets are the same, which may account for the identical texture. These two delicacies make use of milk, which is occasionally sweetened. Custard, unlike pudding, does not usually utilize sugar, although it is another component that they share on occasion.

Both of these desserts may be served in a similar manner. Some folks may make a trifle out of the pudding or custard. Others will eat either dessert on its own since it is excellent without any toppings or extra treatment.

Both recipes require a significant amount of time to make, and neither dish lasts very long once cooked. If you’re fortunate, you may be able to get an additional day out of them, presuming you know how to properly preserve both delicacies. Yet, they often have a shelf life of just the day they are manufactured.

The textures of both desserts are quite similar. They are both thick and creamy, with a smooth and silky texture on the tongue. Of course, the flavor is often different, but with such a similar texture, it is easy to mistake the two.

You should now have a clear concept of what makes each meal distinct now that you know more about why people often misunderstand these products.

What Makes Custard Different?

Apart from being made using eggs, custard is distinguished by the absence of starch or flour as a thickening agent.

Instead, the eggs serve as a thickener. This gives custard its traditional, hard texture as well as its rich taste. Custard is also a little heavier dish than pudding since eggs are heavier than milk and cornstarch.

There is also a lot more freedom in styling custard dishes. Individuals may prepare crme brulee or another noteworthy cuisine such as pots de crme. Custard is often cooked into pies, particularly bread pudding.

Unlike pudding, which is normally served alone, custard may be made into a variety of other dishes.

What Makes Pudding Different?

Pudding, which is formally called as blancmange when referring to dessert puddings, is rather unique.

Rather of needing eggs to thicken, pudding uses cornstarch or flour as a natural thickening agent, transforming sweetened milk into the delectable dessert that everyone knows and loves. Nevertheless, cream is sometimes used instead of sweetened milk.

Depending on how it’s produced, pudding might be lighter and airier in texture. Some individuals like this lighter texture than the heavier custard, while others do not.

While dealing with pudding, you may also select from a variety of tastes. Everyone is familiar with chocolate and vanilla tastes, but there are more, such as mochaccino. Custard is not generally flavored.

Pudding may also be made savory, however this is far less frequent in certain cultures. Blancmange is also no longer used to describe savory pudding. Savory pudding may be created using a variety of components.

Blood pudding and black pudding are the most popular savory puddings. They are often referred to as puddings since they are cooked on the stovetop in the same manner as conventional pudding. Custard is often served as a sweet dessert.

Other forms of pudding include creamy pudding, silk pudding, steaming pudding, boiling pudding, and others. Although custard may be used to make a variety of foods, there are several varieties of pudding that can be prepared.