What is the pudding?

Custard is a traditional dessert in Europe. It differs from the pudding in that the eggs are thickened. It also creates a foundation for Gelato and can be used as a thin sauce. For the production of French toast or for the production of egg meals as quiche.

This dessert is usually cooked through double boilers. In addition, it can be reinforced with corn starch or gelatin. The French distinguish a cream made with thickeners as separate from Kari without a thickener.

Once the milk is thoroughly heated, the eggs are added in a very complex process. They must be added one by one to "cook" in a mixture of hot milk. If this process is done correctly, the cream will have a smooth texture. Depending on the amount of eggs added and other thickening substances, the final product may be relatively solid or thin. Vanilla pudding sauce makes a delicious and rich bay for desserts.

Dairy products used in Custard are usually creamy or half and half. Milk Lower TUku tends to not provide a large thickness as the milk warms. If you use milk with lower grease, it is advisable to use corn starch as a thickener and eggs.

Typical varieties of cream include either Blancangge or Vanilla, and Pots de Crème, thick chocolate pudding. One delicious form is Crème caramel, which is baked. It has a layer of sugar that is burned to have a crunchy bottom. Italian cream is another baked type without a caramel sugar layer.

One roast variety quite known to the American floor is pumpkin cake. Americans often distinguish between pudding and pudding. The first American recipes called any type in the shell of cake and pudding in the paste. Today, combining a prepared cream with a pre -baked cake shell makes many cakes. Chocolate custard cake and banana cream cake are made in this Mannuer.

one can also buy instant puddings and creamy. Gourmets, however, tend to prefer domestic variety because it provides a more fresh taste.