Puddings and Custards

Yorkshire pudding is a savory dish made from a batter of flour, eggs, and milk, traditionally baked in a muffin tin.

Crème brûlée is a custard-based dessert with a caramelized sugar topping.

Bread pudding is a dessert made from stale bread, milk, eggs, and spices, often with the addition of raisins or other dried fruits.

Crème pâtissière is a thick, creamy custard made from milk, eggs, sugar, and flour, often flavored with vanilla or other extracts.

Tapioca pudding is made with tapioca pearls, which are small, round balls made from the starch of the cassava root.

Rice pudding is a classic dessert made by simmering rice in milk with sugar and spices, often with the addition of raisins or other dried fruits.

Crème anglaise is a custard sauce thickened primarily with eggs, and flavored with vanilla or other extracts.

Crème caramel is a custard dessert with a layer of caramelized sugar on top, giving it its distinctive flavor.

Semolina pudding is a Middle Eastern dessert made by simmering semolina in milk with sugar and spices, often with the addition of nuts or dried fruits.

Custard tarts are made with a filling of eggs, milk, sugar, and flavorings, baked in a pastry shell.

Coconut rice pudding is a Southeast Asian dessert made by boiling rice in coconut milk with sugar and spices, often with the addition of fresh fruit.

Bread pudding is made with stale bread, which absorbs the milk and eggs to create a moist and flavorful dessert.

Crème anglaise is a thin, pourable custard that is often used as a glaze for pastries and cakes.

Bavarian cream is a custard-based dessert thickened with gelatin, and often flavored with vanilla or other extracts.