Puddings & Custards

A custard is a discovery about eggs: heated gently in milk they thicken without setting hard, and the Romans were exploiting it in their patinae by the first century. Puddings began further down the animal — boiled in a stomach or a cloth, sweet or savory alike — and only narrowed to the sweet course in early modern Europe, once sugar was cheap enough to define a dish.

Explore Puddings & Custards

Andalusian egg-yolk custardAnoushabour sweet wheat puddingAsidaAssidat zgougouAustrian chocolate steamed puddingBahamian guava steamed puddingBaked milk custardBalkan crème caramelBalkan rice puddingBaltic whipped semolina custardBarbadian cornmeal pudding parcelsBelarusian berry puddingBlack glutinous rice puddingBrazilian condensed-milk flanBrazilian sweet corn custardBrazilian sweet hominy puddingBritish bread and butter puddingCaramel custardCaribbean cassava puddingCatalan burnt creamCentral Asian milk rice puddingCentral Asian sprouted-wheat puddingCentral European custard sliceChilean semolina milk puddingChristmas puddingCoconut milk tuber puddingColombian Christmas custardCrème brûléeCuban vanilla custardCypriot mahalepiCzech apple bread puddingDanish almond rice puddingDanish red berry pudding with creamDhoklaDominican sweet bean puddingDouble-skin milkDouhua tofu puddingDubrovnik caramel custardDutch pourable custardEstonian sweet bread soupFermented maize-and-yogurt puddingFijian cassava-coconut puddingFilipino coconut milk puddingFilipino leche flanFinnish Easter rye puddingFinnish whipped berry porridgeFirni milk custardFloating island custardFruit starch puddingGalaktoboureko custard pieGreek rice puddingGround-rice milk puddingGuadalajara burnt custardGuryev porridgeGyeran-jjimHaitian sweet potato puddingHasude flour puddingHaytaliyehHungarian floating islandsIcelandic rice pudding