Best type of pan to use when making pudding?

[vision33r]

Originally Posted by lubby

The pudding skin is the best part! When ever I make pudding I make sure not to cover as we like the skin.

If you enjoy the skin of a pudding, that is more like a custard. I don't know why custards aren't popular in America as it is popular around the world. American style pudding is not popular around the world because it is usually found inside a croissant or breads rather than in a cup.

Closest to an American style pudding in Europe would be like a mousse or Budino. They are usually much more involved in making.

[oregonwoodsmoke]

Originally Posted by ABQConvict

It is easier to make pudding in a pot rather than a pan.

Even easier is to make instant pudding. You can make it right in the serving bowl.

Well yes, if you like instant pudding (I don't). I make pudding from scratch, not from a mix, as did OP. He said he made his pudding from scratch. He isn't going to get home made pudding from an instant pudding box.


I don't actually see any point in using pudding from a box mix. It includes even less of the required ingredients than a cake mix does. Why pay all that money for a box of cornstarch, sugar, and imitation flavoring. Measure out your own cornstarch and sugar and use real flavor extracts.

[oregonwoodsmoke]

Originally Posted by vision33r

........Closest to an American style pudding in Europe would be like a mousse or Budino. ..........

Not close at all. American pudding is just about the same thing as creme patissiere, which is used a lot in Europe.


I don't see why there should not be a difference in what foods are eaten in different countries. That's not much to remark on.