What is the Difference Between Custard and Pudding and Mousse?
🆚 Go to Comparative Table 🆚Custard, pudding, and mousse are all creamy, milk-based desserts, but they have distinct differences in their ingredients, preparation methods, and textures:
- Custard:
- Made by cooking milk or cream with sugar and adding whole eggs or just egg yolks to thicken the mixture.
- Can be baked with a water bath or made on the stovetop.
- Firm and smooth texture.
- Pudding:
- Made by cooking milk or cream with sugar and adding cornstarch or flour to thicken the mixture.
- Can be cooked on the stovetop or baked.
- Semisolid consistency and creamy texture.
- Usually served chilled, but can also be served warm or at room temperature.
- Mousse:
- Made by folding beaten egg whites or whipped cream into a cold milk and sugar base.
- Not cooked, and the addition of air to the mixture leads to a fluffier consistency and lighter texture.
- Can be served chilled or frozen.
While there may be some exceptions and variations in recipes, these are the general differences between custard, pudding, and mousse.
Comparative Table: Custard vs Pudding vs Mousse
Here is a table comparing the differences between custard, pudding, and mousse:
Feature | Custard | Pudding | Mousse |
---|---|---|---|
Base | Milk or cream | Milk or cream | Milk or cream |
Thickener | Eggs, sometimes starch like cornstarch | Cornstarch or flour | Egg whites or whipped cream, sometimes gelatin |
Texture | Smooth and thick | Semisolid and creamy | Light and airy |
Preparation | Cooked, sometimes baked with a water bath | Cooked, sometimes baked | Not cooked, aerated |
Serving Temperature | Warm, room temperature, or chilled | Warm, room temperature, or chilled | Chilled or frozen |
Custard is a milk or cream-based dessert thickened by eggs, sometimes with the addition of starch. Pudding is also a milk or cream-based dessert, but it is thickened by cornstarch or flour. Mousse, on the other hand, is a light and airy dessert made by folding beaten egg whites or whipped cream into a cold milk and sugar base. While there are some blurred lines and exceptions in recipes, these are the general differences between the three desserts.
- Ice Cream vs Custard
- Meringue vs Pavlova
- Christmas Pudding vs Christmas Cake
- Jelly vs Jello
- Cream Cheese vs Mascarpone
- Fruit Cake vs Christmas Pudding
- Muffin vs Cupcakes
- Cream vs Milk
- Fudge vs Cake
- Cupcake vs Cake
- Cake vs Muffin Batter
- Yogurt vs Curd
- Creme Anglaise vs Creme Patissiere
- Gumpaste vs Fondant
- Chocolate vs Fudge
- Cheese vs Milk
- Cream vs Gel
- Gelatin vs Jello
- Mucus vs Mucous