What is the Difference Between Custard and Pudding and Mousse?

Custard, pudding, and mousse are all creamy, milk-based desserts, but they have distinct differences in their ingredients, preparation methods, and textures:

1. 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.

1. 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.

1. 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:

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.