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!)
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Try Our Best Custard Desserts
Classic Creme BruleeWith a caramelized topping and custardy filling, a creme brulee recipe will always bring an air of elegance to any dessert menu.
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
Banana PuddingThis banana pudding layered with vanilla wafers tastes just like Grandma's: creamy, simple, comforting and filled with sweet banana flavor.
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
Flan de QuesoA creamy, cheesy dessert with homemade caramel sauce on top? Count us in! This Puerto Rican specialty offers a perfect balance of tangy and sweet flavors and is surprisingly simple to prepare.
Baked CustardThis baked egg custard recipe is made from scratch, flavored with nutmeg, cinnamon and vanilla then baked in the oven until smooth and silky.
Custard Ice CreamWe'll show you how to make vanilla custard ice cream that is so good, you'll fall in love after the first scoop!
Cranberry Bread PuddingThis down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. —Margery Richmond, Fort Collins, Colorado
Rhubarb Custard BarsOnce I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbread-like crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
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
Banana Cream PieBanana cream pie is a classic for a reason. With a buttery crust, creamy vanilla custard, sliced bananas and clouds of whipped cream, it's what dessert dreams are made of.
CustardThis custard recipe uses simple ingredients and a no-frill method to make the perfect batch of belly-warming baked custard.
Lemon CakeThis four-layer lemon cake uses lemon juice, lemon zest, a sweet-tart lemon syrup and a lush cream cheese frosting to make sure there's a sunshiny taste of citrus in every bite.
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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
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
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
Banana Bread PuddingWarm and indulgent, this banana bread pudding makes a wonderful main dish for a weekend brunch or a family breakfast.
Lemon Custard PieThis dreamy lemon custard pie features a delicate, almost mousse-like filling, thanks to the genius addition of whipped egg whites.