Custard vs. Pudding: What's the Big Difference? (2024)

Updated: Apr. 13, 2024

We love custards and puddings and their creamy, sweet flavors, but we don't always remember the difference between these dessert classics. We'll settle this confusion once and for all.

When it comes to dessert, nothing’s yummier than a cup of pudding or custard. Lucious and creamy, a good old-fashioned custard or tasty pudding can feel like the ultimate indulgence, but we often get tripped up on what the difference is between these two desserts. So we’re here to settle the confusion and tell you definitively what is custard and what is pudding.

What’s pudding?

First, when we talk about pudding, we’re not talking about the instant, packaged kind that is whisked with cold milk—although these convenient mixes yield desserts that are dreamy and delicious in their own ways (like this peanut butter-meets-chocolate favorite). Here, we’re sticking to true puddings—the comforting, old-fashioned-style dessert that Grandma cooked on the stovetop and was proud to include in her repertoire.

An authentic pudding is a sweetened milk- or cream-based mixture that is thickened with a gelatinized starch, usually cornstarch or flour, then cooked in a saucepan on the stove. This classic treat boasts great versatility as a dessert, as it can be incorporated into a trifle (these 10 are worth trying!), parfait or simply eaten on its own. The toughest choice? Deciding on vanilla or chocolate. Or branch out with a fun new flavor like pumpkin or mochaccino.

Also, if you’re using instant mix, check how to make instant pudding taste better and homemade.

How is custard different?

Custard is pudding’s close cousin and is typically made of eggs, sugar and milk, and is either baked or stirred using gentle heat. While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard’s thickening agent is the egg itself (or egg yolk, in most instances). Custard’s texture also tends to be firmer than pudding. Here are a few tips for making vanilla custard ice cream.

Like pudding, custard can be layered into trifles, topped with berries or enjoyed on its own. But its big claim to fame is restaurant-style desserts like pots de creme and creme brulee. It can also be baked into pies, bread puddings and more.

The takeaway

Unfortunately, neither pudding nor custard rank high in the make-ahead category. They are best eaten the same day they’re made, although their lifespan can be stretched a day or two (that is, if there’s any left).

But don’t let that stop you from enjoying these silky, spoonable sensations. Whether you’re hosting an elegant dinner party or simply seeking the perfect grand finale to a weeknight meal, pudding and custard always hit the sweet spot!

Next up: Here’s how to make the perfect burnt-sugar top on creme brulee. (Tap, tap, tap!)

Try Our Best Custard Desserts

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Rum Raisin Creme BruleeInspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan

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Taste of Home

Meringue Snowballs In CustardMy family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. —Tonya Burkhard, Palm Coast, Florida

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Banana Pudding Recipe photo by Taste of Home

Banana PuddingI didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia

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Raspberry Custard Kuchen Recipe photo by Taste of Home

Raspberry Custard KuchenBack where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington

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See Also

Danish rice pudding - Nordic Diner

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Pumpkin Pie CustardInstead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey

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Favorite Banana Cream PieHomemade banana cream pie is my mom’s specialty, and this dreamy dessert has a wonderful banana flavor. It looks so pretty, and it cuts easily too. —Jodi Grable, Springfield, Missouri

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Taste of Home

Burnt CustardThe recipe for this smooth-as-silk custard came from a local restaurant years ago. With its broiled topping it looks pretty in individual cups. —Heidi Main, Anchorage, Alaska

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Lemon Custard CakeThis lemon custard cake recipe comes from my grandma— it's nice to whip up when unexpected company stops in. It's a cool, creamy dessert that tastes like you fussed. —Sue Gronholz, Beaver Dam, Wisconsin

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Berries with Vanilla CustardWhat a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. —Sarah C. Vasques, Milford, New Hampshire

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Squash Custard PieAcorn squash has been a favorite of mine since I was little and my mother baked it with sugar and cinnamon. This particular pie was something I improvised. We love pumpkin pie, but had fresh squash in excess. So I came up with this new variation! It's good to take to potlucks, to pie or cake walks at school, or to serve as a different dessert for Thanksgiving or Christmas. —Mary Kelly, Hopland, California

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Orange Natilla Custard PieAfter tasting natilla for the first time at a Cuban restaurant in Key West, I knew I had to turn that traditional custard into a pie. For a festive garnish, add curls of orange zest. —Amy Freeze, Avon Park, Florida

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Taste of Home

Baked Custard with CinnamonMother used to make this comforting baked custard when I was growing up on the farm. It was wonderful after a chilly evening of doing chores. Now I fix it for my husband and four sons. —Mary Kay Morris, co*kato, MN

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Taste of Home

Cranberry Creme BruleeDress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard. —Taste of Home Test Kitchen. Looking for more? Learn how to make custard tart.

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Banana Bread Pudding Recipe photo by Taste of Home

Banana Bread PuddingWhen I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio

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Mom's Lemon Custard Pie Recipe photo by Taste of Home

Mom's Lemon Custard PieMy mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. —Jeannie Fritson, Kearney, Nebraska

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FAQs

Custard vs. Pudding: What's the Big Difference? ›

While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.

What is the difference between custard and pudding? ›

Custards are milk or cream-based and are typically firmer than pudding. Moreover, custard usually has to be baked with a water bath. The main difference between the two desserts lies in the use of eggs. Pudding involves cornstarch or flour as a thickener, while custard uses eggs as its secret weapon.

What is the difference between pudding and custard and mousse? ›

Unlike pudding, mousse is not cooked and the addition of air to the mixture leads to a fluffier consistency and lighter texture. Mousse is typically served chilled or frozen. Custard is made by cooking the milk and sugar base and adding whole eggs to thicken the mixture.

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Is custard called pudding in America? ›

This pudding terminology is common in North America and some European countries such as the Netherlands, whilst in Britain, egg-thickened puddings are considered custards and starch-thickened puddings called blancmange.

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What makes custard different? ›

The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel. Some ice creams are made with egg yolks, however, which would technically make them custards based on the USDA guidelines.

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What are the 3 types of custard? ›

3 Varieties of Custard

There are three main varieties of custard: baked custard, stirred custard, and steamed custard. The first two are both popular in Western cuisine. Baked custard is typically firmer and made with whole eggs, while stirred custards can be much runnier and often only contain the yolks.

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Can I use pudding instead of custard? ›

It's a spectacular substitute in recipes that normally call for cooking eggs and dairy to make a custard (like pastry cream).

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What are the 3 types of pudding? ›

There are four major types and ways to prepare puddings: boiled, baked, steamed and chilled in the refrigerator until it gels.

What is a custard dessert called? ›

Crème anglaise – Light sweetened pouring custard. Crème brûlée – Custard dessert with hard caramel top. Crème caramel – Custard dessert with soft caramel on top, also known as flan, caramel custard, egg pudding or caramel pudding. Cremeschnitte – Puff pastry dessert. Custard pie – Pastry container with a sweet egg ...

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Why is custard creamier than ice cream? ›

Custard, owing to the egg yolks, has a thicker, velvety texture that's creamier than traditional ice cream. This difference in texture also affects the taste experience – custard tends to be richer and can have a more luxurious mouthfeel.

What do Brits call pudding? ›

The simple explanation is that Brits use the word 'pudding' to refer to dessert. If they are going to serve you an actual pudding they will specify the type of pudding – for example, sticky toffee pudding or rice pudding.

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What is the fancy name for custard? ›

Custard (aka Creme Anglaise) A beautiful, classic pouring custard recipe, made the proper way with just egg as a thickener – no cornflour. Also known as Creme Anglaise. This recipe makes 1 1/3 cups of Custard which is enough for 4 – 5 servings.

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What is the American version of custard? ›

Most home cooks refer to frozen custard as ice cream, which is why many of our recipes at the Kitchn are also called ice cream, even though they contain egg yolks. Check out some of our favorite egg-based ice cream (aka custard) recipes.

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What is custard vs pudding? ›

Custard primarily relies on eggs and dairy, while pudding uses milk or cream, sugar, and a starch thickener like cornstarch or tapioca. Custard tends to be smoother and more velvety due to the egg content, whereas pudding has a thicker, more gelatinous consistency because of the added starch.

What is healthier, ice cream or custard? ›

Deciding what to serve with your pudding? Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

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What is Culver's custard made of? ›

Vanilla Frozen Custard [Milk, Cream, Skim Milk, Sugar, Corn Syrup, Egg Yolk, Guar Gum, Mono & Diglycerides, Locust Bean Gum, Carrageenan, Natural and Artificial Vanilla Flavor], Pecan Pieces [Vegetable Oil (Peanut, Cottonseed, Soybean and/or Sunflower Seed), Sea Salt], Salted Caramel [Corn Syrup, Sweetened Condensed ...

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Is Bavarian cream the same as custard? ›

Bavarian creams are custards stiffened with gelatin. Savoury custards are sometimes encountered, the most notable being quiche, a French tart with a filling of custard flavoured with cheese, onions, ham or bacon, or chopped vegetables.

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Is custard powder and pudding mix the same? ›

So, I would expect that they are in principle different, because a "pudding" sachet is very likely to contain starch and no egg, and a "custard" sachet is very likely to contain an egg, and no starch, or little starch.

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Is creme brulee made from custard? ›

At its most basic, crème brûlée is a creamy, pudding-like, baked custard with a brittle top of melted sugar that cracks when you gently tap it with a spoon. The custard is made with heavy cream, eggs, sugar, and vanilla.

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