What is the thickest between souffle, mousse, pot de creme, and pudding?
Between souffle, mousse, pudding, and pots de creme, pots de creme comes in as the thickest. The name translates to “jars of cream” and is similar to a custard in texture – think of creme brulee. Pot de creme is thickened with egg yolks, and the perfect texture is achieved by placing the dish in a warm water bath in the oven in order to set this custard-like dessert.What is the richest between mousse, souffle,pot de creme, and pudding?
Pots de creme is also the richest of the four desserts. Egg yolks tend to make desserts denser and richer, and since pots de creme calls for egg yolks as a thickening agent it comes out on top as richest. Pudding is thickened with cornstarch, and mousse and souffles both employ whipped egg whites to gain a light and fluffy texture.
What’s the difference between mousse and pudding? Is chocolate pudding just mousse? Is mousse just pudding?
Pudding and mousse are both creamy desserts, however that is the end of their similarities. The characteristics that set them apart are not only how they are thickened, but their final textures. Pudding uses cornstarch as a thickener and gets its thick consistency from being cooked on the stove to activate the cornstarch. Mousse on the other hand employs whipped cream and whipped egg whites as thickener, giving it the signature airy and light texture.What’s the difference between mousse and souffle? Is mousse just a souffle?
Mousse and souffles are both light and airy desserts that contain eggs. However, mousse also contains cream and is not cooked but instead is served cold. Souffles are baked and contain less ingredients than mousse, not calling for milk or cream. As they will deflate as they cool, souffles should be enjoyed as soon as they come out of the oven.What’s the difference between mousse and pot de creme? Is chocolate mousse just pot de creme?
Although often compared, mousse and pots de creme are very different desserts. Pots de creme uses egg yolks as a thickener, and is cooked in the oven in a water bath giving it a custard like texture. On the other hand, mousse uses heavy cream and egg whites as a thickener and is not cooked, but instead the ingredients are carefully folded together and served cold.Can any of these desserts be gluten free: souffle, mousse, pudding or pot de creme?
Souffle, mousse, pudding, and pot de creme are all gluten-free desserts by nature. Gluten is a component of wheat-flour and there is no flour in any traditional recipes for these desserts. Each of these are thickened by eggs or cornstarch making them great options for those with gluten allergies or intolerances.Can any of these desserts be vegan or dairy free: souffle, mousse, pudding or pot de creme?
Souffle, mousse, and pudding all have ingredients that can easily be substituted for dairy-free and vegan options. Aquafaba, the liquid in canned chickpeas, can be used in place of egg whites, and various plant-based options exist for heavy cream and butter. For pots de creme, the vegan substitutions are more of a challenge, as the dessert relies heavily on egg yolks. However, it can easily be made dairy-free since eggs can still be used in dairy-free desserts.What is the healthiest dessert: pot de creme vs. souffle vs. mousse vs. pudding?
Each of these desserts can fit into a healthy diet. However, it is important to remember to enjoy them in moderation as they all have high sugar and fat content. Pots de creme does not call for any additional sugar added beyond what the chocolate in the recipe provides, however there is large amounts of fat from heavy cream, egg yolks, and milk.Where can I buy the best desserts online?
At Wildgrain, we specialize in making high-quality, fresh pastas, breads, and desserts that are delivered directly to your door. Wildgrain is the first bake-from-frozen delivery subscription service for breads, pastries, fresh pastas, and desserts. Some of our popular desserts include mango and passion fruit mousse, macarons, and mini layer cakes. Learn more about Wildgrain and our artisanal baking and cooking methods.
About the Author
Lucy Yanckello received her Ph.D. in nutrition from the University of Kentucky College of Medicine. She currently works as a medical writer and enjoys being able to help people better understand nutrition and science.
This content is for informational use only and does not replace professional nutrition and/or medical advice, diagnosis or treatment. It is not a substitute for and should not be relied upon for specific nutrition and/or medical recommendations. Please talk with your doctor about any questions or concerns.
