What is the main difference between custard and pudding?

The primary distinction between custards and puddings lies in their methods of thickening. Custards are typically thickened using eggs, which also contribute to their rich, silky texture. When heated, the proteins in the eggs coagulate, forming a custard that can be either baked or stirred on the stovetop, depending on the specific recipe. This egg-based thickening process results in a smooth, cream-like consistency that is characteristic of custards, such as crème brûlée or flan.

On the other hand, puddings are usually thickened with starches like cornstarch or flour, which create a different texture. This starch-based thickening does not rely on the egg coagulation that defines custards, so puddings are often creamier and have a looser consistency compared to them.

This distinction in thickening agents is essential for understanding the fundamental differences in preparation and texture between these two types of desserts. While both may be sweet, their base ingredients and the resulting mouthfeel set them apart in the culinary world.