Pot de crème, crème brûlée, mousse, riz-au-lait, sabayon … there is undoubtedly a strong tradition of creamy, cup-contained desserts in France. And even though the classic “pudding” (pouding, in French) is moreso a British import, it is just as much of a beloved and popular dessert in France.
Did you know: A pudding is a custard that contains milk (no cream), stirred and cooked on the stove and generally thickened with cornstarch.
A pot de crème contains cream, is baked and relies on the eggs to set.
Just like many French kids, I grew up eating “Danettes”, a famous pudding brand that comes in many flavours (chocolate, vanilla, caramel, pistachio, pralines…). Danettes are highly popular in France, and they can be found at any grocery store across the country. They were also one of our favorite desserts served at our school cantine (with chocolate often the flavour of choice).
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