Label
All
0
Clear all filters

Custards and Puddings

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

It is difficult to come up with a definition of pudding that includes everything called by that name. The term is used for such different dishes as chocolate pudding, blood sausages (blood puddings), and steak-and-kidney pudding. In this chapter, however, we are considering only popular North American dessert puddings.

Two kinds of puddings, starch-thickened and baked, are the most frequently prepared in food service kitchens. A third type, steamed pudding, is less often served, and then only in cold weather, because it is usually rather heavy and filling.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title