I Googled just now and while I didn't find the answer, I found that custard has eggs and pudding doesn't. In theory. Also, pudding has starch.

I seem to remember that fondue has less milk, probably less sugar, and maybe no starch. Would those be the main differences? (Not to mention that pudding is usually not served hot unless it's baked.)

One reason I wonder is that I hope to find the right recipe for the thick, bitterwseet chocolate used for dipping pieces of French bread - in Spain. It's a common light breakfast. It can't be just melted bittersweet chocolate, I assume, since that would harden too quickly. Not that Spanish kids don't enjoy bread with hard chocolate bars as well - they do.


Lenona.

On 11/02/2013 11:15 AM, wrote:
> I Googled just now and while I didn't find the answer, I found that
> custard has eggs and pudding doesn't. In theory. Also, pudding has
> starch.

?? Pudding doesn't have eggs in it? ???
I make lots of different puddings and they all have eggs in it. Besides,
custard is a type of pudding. There are also types of puddings that
don't use eggs or corn starch.



> I seem to remember that fondue has less milk, probably less sugar,
> and maybe no starch.

Fondue..... melt.... it is melted chocolate. It usually has some heavy
cream in it, which makes it a ganache.


> Would those be the main differences? (Not to
> mention that pudding is usually not served hot unless it's baked.)

Rice pudding, tapioca, plum pudding... to name a few that are served hot.

On Monday, February 11, 2013 1:50:31 PM UTC-5, Dave Smith wrote:

>
> Rice pudding, tapioca, plum pudding... to name a few that are served hot.

In my experience, tapioca has much more flavor when it's cold - or at least not warm. But I concede your point.

Lenona.

On Mon, 11 Feb 2013 08:15:00 -0800 (PST), wrote:

> I Googled just now and while I didn't find the answer, I found that custard has eggs and pudding doesn't. In theory. Also, pudding has starch.
>
> I seem to remember that fondue has less milk, probably less sugar, and maybe no starch. Would those be the main differences? (Not to mention that pudding is usually not served hot unless it's baked.)
>
> One reason I wonder is that I hope to find the right recipe for the thick, bitterwseet chocolate used for dipping pieces of French bread - in Spain. It's a common light breakfast. It can't be just melted bittersweet chocolate, I assume, since that would harden too quickly. Not that Spanish kids don't enjoy bread with hard chocolate bars as well - they do.
>
Try entering "churros and chocolate sauce recipe" into Google Images.
You'll get a lot of hits and you might find what you're looking for.

--
Food is an important part of a balanced diet.

wrote:
> I Googled just now and while I didn't find the answer, I found that
> custard has eggs and pudding doesn't. In theory. Also, pudding has
> starch.
>
> I seem to remember that fondue has less milk, probably less sugar,
> and maybe no starch. Would those be the main differences? (Not to
> mention that pudding is usually not served hot unless it's baked.)
>
> One reason I wonder is that I hope to find the right recipe for the
> thick, bitterwseet chocolate used for dipping pieces of French bread
> - in Spain. It's a common light breakfast. It can't be just melted
> bittersweet chocolate, I assume, since that would harden too quickly.
> Not that Spanish kids don't enjoy bread with hard chocolate bars as
> well - they do.
>
>
> Lenona.

Fondue can be any variety of things. And while there can be warm puddings,
chocolate pudding is generally served cold. Pudding of that type has to
contain some sort of starch to thicken it. And it thickens as it sets up.
Hence the cooling.

Fondue is generally kept warm over a flame or in more recent times with an
electric fondue pot. So you could use any chocolate that you want. It
won't set up instantly.