Custard versus pudding. Sometimes used interchangeably, they are vastly different. The term pudding is used more in Western culture and it made from sweetened milk and thickened with cornstarch. Custard, however, is made from whole milk and eggs using low heat to produce the coagulation of the egg proteins, which thickens the sauce.
Custard can be eaten plain, like pudding, is used in creme brulee and other baked desserts. It doesn’t stop there though, most are hybrids between custard and pudding, like this recipe. As long as there is a large proportion of eggs, I typically call it a custard, all produce a very similar texture and consistency. After the base is made, custards can be flavored with whatever floats your boat. This recipe is for basic vanilla and topped with a sprinkle of fresh cinnamon.
Serve with a fruit or cinnamon garnish or use in desserts, such as Strawberry Trifle or Homemade Doughnuts. Enjoy your Vanilla Custard!