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.