Draft:Creamy pudding

A creamy pudding (British English) or simply pudding (American English) is a sweet, creamy, milk-based dessert, similar in consistency to egg-based custards, instant custards or a mousse.

It consists of sugar, milk, and a thickening agent such as cornstarch, gelatin, eggs, rice, tapioca or similar coagulating agent such as Jell-O. In Commonwealth countries (other than some Canadian regions), these foods are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin-based.

These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven, often in a bain-marie. These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring.

Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly.

Examples
• Abbeville Gypsy

• Angel Delight

• Banana pudding

• Bavarian cream

• Blancmange

• Budino

• Chinese flan

• Crema catalana

• Crème anglaise

• Crème brûlée

• Crème caramel

• Custard

• Flan

• Fruit fool

• Haupia

• Junket (dessert)

• Jell-O

• Mahallebi

• Mango pudding

• Mousse

• Ogi (cereal food)

• Panna cotta

• Pistachio pudding

• Pot de crème

• Quesillo

• Rice pudding, including kheer

• Semolina pudding

• Syllabub

• Tocino de cielo

• Trifle

• Vla

• Zabaglione (sabayon)