Posted by hans on February 08, 1999 at 16:17:43:
In Reply to: Re: flan vs. creme brulee definitions posted by michelle on February 08, 1999 at 15:00:32:
: Shall we debate the definition of "pudding" now?
No, because a pudding can be many things and contain many things while a flan-creme brulee-creme caramel-pot au creme etc will never be anything than a modification of the basic creme a'l'Anglaise. A custard is a custard is a custard.................wether you bake it, freeze it or boil it or...or...or...savoury or sweet. It will always remain the same, ratio 2 eggs per cup of liquid.
A pouding is not the same, although some use custard as a base or ingredient.
Maybe it is easier to comprehend if you look at custard or creme a'l'Anglaise as a mother preparation rather than a stand alone thing.
Sincerely,
HWK, CMC, Staatlich Geprüfter Küchenmeister (no period and not A.C.F. affiliated)
Don't be so humble, your not that great (Golda Meir)