From grandma's recipe box
Puddings & Custards Recipes
Soft, creamy, and spoon-ready. Puddings and custards are gentle sweets that feel like a hug in a bowl.
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3 recipes in Puddings & Custards
About Puddings & Custards
Puddings and custards are made with milk or cream, sugar, and a thickener such as eggs or cornstarch. They cook gently on the stove or bake in a water bath. The result is smooth, soft, and creamy, often flavored with vanilla, chocolate, or a little cinnamon.
They differ from cakes and pies because there is no crust or crumb. You eat them with a spoon. Frozen desserts are served cold and firm, while these are usually eaten chilled or warm and set softly.
Questions folks ask
Why is my custard lumpy?
The eggs may have cooked too fast. Use gentle heat, stir well, and strain the custard.
How do I know a baked custard is done?
The edges should be set and the center should still jiggle a little. It firms up as it cools.
How long does pudding keep?
Covered in the fridge, most keep for a few days.
Kitchen tips
- Heat milk slowly and stir often so it does not scorch.
- Temper eggs by adding a little hot milk first, then mix back in.
- Strain the mixture for an extra smooth texture.
- Bake custards in a water bath for even cooking.
- Press plastic wrap onto the surface to stop a skin forming.