What is the difference between starch thickened pudding and baked puddings?

The main difference between starch-thickened pudding and baked pudding lies in the method of cooking and thickening.

Starch-Thickened Pudding:

* Method: This type of pudding is cooked on the stovetop. It is thickened by incorporating a starch, like cornstarch or flour, into a liquid base. The mixture is then heated, causing the starch to gelatinize and create a smooth, creamy texture.

* Texture: Typically results in a smooth, creamy texture.

* Examples: Custard, rice pudding, tapioca pudding.

Baked Pudding:

* Method: Baked puddings are cooked in the oven, often in a water bath. They are thickened by the coagulation of eggs or the binding of flour.

* Texture: Can have a variety of textures depending on the ingredients and recipe, ranging from soft and custardy to firm and dense.

* Examples: Bread pudding, flan, cheesecake, crème brûlée.

Key Differences:

* Cooking Method: Starch-thickened puddings are cooked on the stovetop, while baked puddings are cooked in the oven.

* Thickening Agent: Starch-thickened puddings use starch for thickening, while baked puddings rely on eggs, flour, or a combination of both.

* Texture: Starch-thickened puddings tend to be smoother and creamier, while baked puddings can have a wider range of textures.

In addition to the above, there are also some overlapping features:

* Ingredients: Both types of puddings often use similar ingredients like milk, sugar, and flavorings.

* Serving: Both starch-thickened and baked puddings can be served hot or cold, depending on the recipe.

In essence, the key difference lies in the method of thickening and cooking, which ultimately influences the texture and overall character of the pudding.