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73-513: Pudding is a type of food. It can be either a dessert , served after the main meal, or a savoury (salty or spicy) dish, served as part of the main meal. In the United States , pudding means a sweet, milk-based dessert similar in consistency to egg-based custards , instant custards or a mousse , often commercially set using cornstarch , gelatin or similar coagulating agent. The modern American meaning of pudding as dessert has evolved from
146-901: A Christmas pudding ). In the United States and some parts of Canada, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards , instant custards or a mousse , often commercially set using cornstarch , tapioca , gelatin , or similar coagulating agent such as the Jell-O brand line of products. In Commonwealth countries (other than some Canadian regions), these foods are known as custards (or curds) if they are egg-thickened, blancmange if starch-thickened, and jelly if gelatin -based. Pudding may also refer to other dishes such as bread pudding and rice pudding in North America, although typically these names derive from their origin as British dishes. One of
219-483: A doughnut is a flour-based batter that has been deep-fried. It is sometimes filled with custard or jelly. Fritters are fruit pieces in a thick batter that have been deep fried. Gulab jamun is an Indian dessert made of milk solids kneaded into a dough, deep-fried, and soaked in honey. Churros are a deep-fried and sugared dough that is eaten as dessert or a snack in many countries. Ice cream , gelato , sorbet and shaved-ice desserts fit into this category. Ice cream
292-541: A concluding course. There is widespread use of rice flour in East Asian desserts, which often include local ingredients such as coconut milk, palm sugar, and tropical fruit. In India, where sugarcane has been grown and refined since before 500 BC, desserts have been an important part of the diet for thousands of years; types of desserts include burfis , halvahs , jalebis , and laddus . Bubble tea , which originated in Taiwan,
365-535: A crust made from such a mixture'. The modern usage of the word pudding to mean a dessert has evolved from the almost exclusive use of the term to describe a savoury dish, specifically those created using a process similar to sausages , where meat and other ingredients in a mostly liquid form are encased and then steamed or boiled to set the contents. The most famous examples still surviving are black pudding and haggis . Other savoury dishes include suet pudding and steak and kidney pudding . Boiled or steamed pudding
438-581: A dessert, similar to blancmange. The dessert was popularized by English manufacturer Symington's Ltd in the early 20th century. It is still produced under the Symington's brand name, but no longer made by the original company. Dessert Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake , biscuit, ice cream and possibly a beverage such as dessert wine and liqueur . Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of
511-545: A distinct category, and the term tong sui is not used. Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines (fino and amontillado sherry) drunk before the meal, and the red fortified wines ( port and madeira ) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of
584-503: A few, such as zabaglione and rice pudding , may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly. This pudding terminology is common in North America and some European countries such as the Netherlands, whilst in Britain, egg-thickened puddings are considered custards and starch-thickened puddings called blancmange . Table cream is
657-769: A guava jam known as goiabada ). Peanuts are used to make paçoca , rapadura and pé-de-moleque . Local common fruits are turned in juices and used to make chocolates , ice pops and ice cream . In Chile, kuchen has been described as a "trademark dessert". Several desserts in Chile are prepared with manjar , (caramelized milk), including alfajor , flan , cuchufli and arroz con leche . Desserts consumed in Colombia include dulce de leche , waffle cookies, puddings, nougat, coconut with syrup and thickened milk with sugarcane syrup. Desserts in Ecuador tend to be simple, and desserts are
730-438: A high fat content and crispy texture, such as shortbread . Pastries are often flavored or filled with fruits , chocolate , nuts , and spices . Pastries are sometimes eaten with tea or coffee as a breakfast food. Pies and cobblers consist of a filling enclosed by a crust, which can be made from either pastry or crumbs. The fillings of pies can vary from fruits to puddings, whereas cobbler fillings are mostly fruit-based. On
803-831: A meal. This definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one cause for the variation of desserts. These are some major categories in which desserts can be placed. Cakes are sweet tender breads made with sugar and delicate flour. Cakes can vary from light, airy sponge cakes to dense cakes with less flour. Common flavorings include dried , candied or fresh fruit , nuts , cocoa or extracts . They may be filled with fruit preserves or dessert sauces (like pastry cream ), iced with buttercream or other icings, and decorated with marzipan , piped borders, or candied fruit. Cake
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#1732852081758876-402: A moderate part of the cuisine. Desserts consumed in Ecuador include tres leches cake , flan, candies and various sweets. In Australia, meals are often finished with dessert. This includes various fruits. More complex desserts include cakes, pies and cookies, which are sometimes served during special occasions. New Zealand and Australia have a long-standing debate over which country invented
949-511: A principal ingredient. Many involve sugar heated into crystals with subtle differences. Dairy and sugar based include caramel , fudge and toffee or taffy . They are multiple forms of egg and sugar meringues . and similar confections. Unheated sugar co-adulate into icings, preservatives and sauces with other ingredients. Theobroma cacao beans can be a substitute or more commonly mixed with sugar to form chocolate. Pure, unsweetened dark chocolate contains primarily cocoa solids. Cocoa butter
1022-452: A smoother texture and thicker mouth feel. If the mixture pH is 9 or higher, the gel is too hard; if it is below 5, the gel structure has difficulty forming because protonation prevents the formation of covalent bonds . Cooked (set) custard is a weak gel , viscous, and thixotropic ; while it does become easier to stir the more it is manipulated, it does not, unlike many other thixotropic liquids, recover its lost viscosity over time. On
1095-593: A staple of cooking and desserts for over a thousand years. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later when the Crusades and then colonization spread its use. Europeans began to manufacture sugar in the Middle Ages , and more sweet desserts became available. Even then sugar was so expensive usually only the wealthy could indulge on special occasions. The first apple pie recipe
1168-499: A thickener (without eggs), the result is a blancmange . In the United Kingdom, custard has various traditional recipes some thickened principally with cornflour (cornstarch) rather than the egg component, others involving regular flour; see custard powder . After the custard has thickened, it may be mixed with other ingredients: mixed with stiffly beaten egg whites and gelatin, it is chiboust cream ; mixed with whipped cream, it
1241-499: A thickening agent such as cornstarch , gelatin , eggs , rice or tapioca to create a sweet, creamy dessert. These puddings are made either by simmering on top of the stove in a saucepan or double boiler or by baking in an oven , often in a bain-marie . These puddings are easily scorched on the fire, which is why a double boiler is often used; microwave ovens are also now often used to avoid this problem and to reduce stirring. Creamy puddings are typically served chilled, but
1314-435: A variety of flavors. Salt and acids are added to desserts to balance sweet flavors and create a contrast in flavors. Some desserts are coffee -flavored, for example an iced coffee soufflé or coffee biscuits. Alcohols and liqueurs can also be used as an ingredient, to make alcoholic desserts. Dessert consist of variations of tastes, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes
1387-424: Is crème légère , [kʁɛm leʒɛːʁ] . Beating in softened butter produces German buttercream or crème mousseline . A quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients. Custard royale is a thick custard cut into decorative shapes and used to garnish soup , stew or broth . In German, it is known as Eierstich and
1460-422: Is a Japanese jellied dessert. In English-speaking countries, many dessert recipes are based on gelatin with fruit or whipped cream added. The vegetarian substitute for gelatin is agar agar . Marshmallow is also most commonly made with gelatin. Pastries are sweet baked pastry products. Pastries can either take the form of light and flaky bread with an airy texture, such as a croissant or unleavened dough with
1533-481: Is a cream base that is churned as it is frozen to create a creamy consistency. Gelato uses a milk base and has less air whipped in than ice cream, making it denser. Sorbet is made from churned fruit and is not dairy based. Shaved-ice desserts are made by shaving a block of ice and adding flavored syrup or juice to the ice shavings. Jellied desserts are made with a sweetened liquid thickened with gelatin or another gelling agent. They are traditional in many cultures. Yōkan
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#17328520817581606-438: Is a kind of dessert made with flavored tea or milk and tapioca. It is well known across the world. In Ukraine and Russia, breakfast foods such as nalysnyky or blintz or oladi (pancake), and syrniki are served with honey and jam as desserts. In the Netherlands vla is a popular dessert. It is a custard-like dessert that is served cold. Popular flavours are: vanilla, chocolate, caramel, and several fruit flavours. There
1679-422: Is a reference to asida is found in a tenth century Arabic cookbook by Ibn Sayyar al-Warraq called Kitab al-Ṭabīḫ ( Arabic : كتاب الطبيخ , The Book of Dishes ). It was described as a thick pudding of dates cooked with clarified butter ( samn ). A recipe for asida was also mentioned in an anonymous Hispano-Muslim cookbook dating to the 13th century. In the 13th and 14th centuries, in the mountainous region of
1752-661: Is a very common confection in Argentina. In Bolivia, sugarcane, honey and coconut are traditionally used in desserts. Tawa tawa is a Bolivian sweet fritter prepared using sugar cane, and helado de canela is a dessert that is similar to sherbet which is prepared with cane sugar and cinnamon. Coconut tarts, puddings cookies and candies are also consumed in Bolivia. Brazil has a variety of candies such as brigadeiros (chocolate fudge balls), cocada (a coconut sweet), beijinhos (coconut truffles and clove) and Romeu e Julieta (cheese with
1825-432: Is added, the result is called 'pastry cream' ( French : crème pâtissière , pronounced [kʁɛm pɑtisjɛːʁ] ) or confectioners' custard, made with a combination of milk or cream, egg yolks, fine sugar, flour or some other starch, and usually a flavoring such as vanilla, chocolate, or lemon. Crème pâtissière is a key ingredient in many French desserts, including mille-feuille (or Napoleons) and filled tarts. It
1898-457: Is also added in varying proportions. Much of the chocolate currently consumed is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. Dark chocolate is produced by adding fat and sugar to the cacao mixture, with no milk or much less than milk chocolate. Mithai, derived from
1971-513: Is also hopjesvla which is flavoured like a Hopje , a Dutch coffee and caramel sweet. The word dessert as a culinary term appears as early as 1393 in the Ménagier de Paris , where " desserte " is included in three of the twenty-nine menus. The desserte comes near the end of the meal, but before the issue (departure) of hypocras and wafers, included in ten of the menus; and before the boute-hors (sendoff) of wines and spices, included in four of
2044-526: Is also used in Italian pastry and sometimes in Boston cream pie . The thickening of the custard is caused by the combination of egg and starch. Corn flour or flour thickens at 100 °C (212 °F) and as such many recipes instruct the pastry cream to be boiled. In a traditional custard such as a crème anglaise , where eggs are used alone as a thickener, boiling results in the over-cooking and subsequent curdling of
2117-424: Is argued that 'the future of the boiled suet pudding as one of England's national dishes was assured only when the pudding cloth came into use' and although puddings boiled in cloths may have been mentioned in the medieval era one of the earliest mentions is in 1617 in a recipe for Cambridge pudding , a pudding cloth is indicated; 'throw your pudding in, being tied in a fair cloth; when it is boiled enough, cut it in
2190-695: Is believed to come from the French boudin , which may derive from the Latin botellus, meaning "small sausage", referring to encased meats used in medieval European puddings. Another proposed etymology is from the West German 'pud' meaning 'to swell'. According to the Oxford English Dictionary the word pudding dates to the 13th century. It refers to the entrails or stomach of a sheep, pig or other animal stuffed with meat, offal, suet, oatmeal and seasonings. By
2263-506: Is no tradition of a dessert course following a meal. Fruit or fruit salad would be eaten instead, which may be spiced, or sweetened with a sauce. In some former colonies in the region, the colonial power has influenced desserts – for example, the Angolan cocada amarela (yellow coconut) resembles baked desserts in Portugal. In Asia, desserts are often eaten between meals as snacks rather than as
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2336-510: Is often served as a celebratory dish on ceremonial occasions, for example weddings , anniversaries , and birthdays . Small-sized cakes have become popular, in the form of cupcakes and petits fours , an example of which can be the Portuguese "bolo de arroz" . Puddings are similar to custards in that their base is cream or milk. However, their primary difference is that puddings are thickened with starches such as corn starch or tapioca . On
2409-484: Is used as a garnish in German Wedding Soup ( Hochzeitssuppe ). Chawanmushi is a Japanese savoury custard, steamed and served in a small bowl or on a saucer. Chinese steamed egg is a similar but larger savoury egg dish. Bougatsa is a Greek breakfast pastry whose sweet version consists of semolina custard filling between layers of phyllo . Custard may also be used as a top layer in gratins , such as
2482-480: The Middle Ages , and are the origin of the English word 'custard': the French term croustade originally referred to the crust of a tart, and is derived from the Italian word crostata , and ultimately the Latin crustāre . Examples include Crustardes of flessh and Crustade , in the 14th century English collection The Forme of Cury . These recipes include solid ingredients such as meat, fish, and fruit bound by
2555-479: The Pavlova . The pavlova is named after Anna Pavlova , who visited both countries in the 1920s. Custard Custard is a variety of culinary preparations based on sweetened milk , cheese , or cream cooked with egg or egg yolk to thicken it, and sometimes also flour , corn starch , or gelatin . Depending on the recipe, custard may vary in consistency from a thin pouring sauce ( crème anglaise ) to
2628-624: The Rif along the Mediterranean coast of Morocco, flour made from lightly grilled barley was used in place of wheat flour. A recipe for asida that adds argan seed oil was documented by Leo Africanus (c. 1465–1550), the Arab explorer known as Hasan al-Wazan in the Arab world. According to the French scholar Maxime Rodinson , asida were typical foods among the Bedouin of pre-Islamic and, probably, later times. In
2701-463: The South African bobotie and many Balkan versions of moussaka . In Peru, leche asada ("baked milk") is custard baked in individual molds. It is considered a restaurant dish. French cuisine has several named variations on custard: Recipes involving sweet custard are listed in the custard dessert category , and include: Custards baked in pastry ( custard tarts ) were very popular in
2774-529: The United Kingdom and some of the Commonwealth countries, the word pudding can be used to describe both sweet and savoury dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert; in the United Kingdom, pudding is used as a synonym for a dessert course. Puddings had their 'real heyday...', according to food historian Annie Gray, '...from the seventeenth century onward'. It
2847-443: The entremets course , not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term dessert can apply to many sweets, including fruit , custards , gelatins , puddings , biscuits , cookies , macaroons , pastries , pies , tarts , cakes , ice creams , and sweet soups . The term "dessert" originated from the French word desservir, meaning "to clear
2920-453: The 1500s the word was used to refer to the guts or entrails or the contents of other people's stomachs especially when pierced with a sword, as in battle. The Oxford English Dictionary describes puddings also as 'a boiled, steamed or baked dish made with various sweet (or sometimes) savoury ingredients added to the mixture, typically including milk, eggs, and flour (or other starchy ingredients such as suet, rice, semolina, etc.), enclosed within
2993-557: The 1920s. Sweet desserts usually contain cane sugar, palm sugar, brown sugar, honey, or some types of syrup such as molasses, maple syrup, treacle, or corn syrup. Other common ingredients in Western-style desserts are flour or other starches, cooking fats such as butter or lard, dairy , eggs , salt, acidic ingredients such as lemon juice, and spices and other flavoring agents such as chocolate , coffee, peanut butter, fruits , and nuts . The proportions of these ingredients, along with
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3066-489: The Sanskrit word ' sharkara', represents the range of Indian desserts. These kinds of desserts usually include a thickened dairy base. Custards are cooked and thickened with eggs. Baked custards include crème brûlée and flan . They are often used as ingredients in other desserts, for instance as a filling for pastries or pies. Many cuisines include a dessert made of deep-fried starch-based batter or dough. In many countries,
3139-567: The United Kingdom, pudding is used as a synonym for dessert. Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies. In some Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin -based. Pudding may also refer to other dishes such as bread pudding and rice pudding , although typically these names derive from their origin as British dishes. The word pudding
3212-578: The custard from the oven before it curdles. Adding a small amount of cornflour to the egg-sugar mixture stabilises the resulting custard, allowing it to be cooked in a single pan as well as in a double-boiler. A sous-vide water bath may be used to precisely control temperature. While custard may refer to a wide variety of thickened dishes, technically (and in French cookery ) the word custard ( crème or more precisely crème moulée , [kʁɛm mule] ) refers only to an egg-thickened custard. When starch
3285-485: The custard. Stirred custards cooked in pots are also found under the names Creme Boylede and Creme boiled . Some custards especially in the Elizabethan era used marigold ( calendula ) to give the custard color. In modern times, the name 'custard' is sometimes applied to starch-thickened preparations like blancmange and Bird's Custard powder. Stirred custard is thickened by coagulation of egg protein, while
3358-407: The custard; however, in a pastry cream, starch prevents this. Once cooled, the amount of starch in pastry cream sets the cream and requires it to be beaten or whipped before use. When gelatin is added, it is known as crème anglaise collée ( [kʁɛm ɑ̃ɡlɛz kɔle] ). When gelatin is added and whipped cream is folded in, and it sets in a mold, it is bavarois . When starch is used alone as
3431-471: The first documented mentions of pudding can be found in Homer's Odyssey where a blood pudding roasted in a pig's stomach is described. This original meaning of a pudding as a sausage is retained in black pudding , which is a blood sausage originating in the United Kingdom and Ireland made from pork or beef blood , with pork fat or beef suet , and a cereal. Another early documented recipe for pudding
3504-503: The first stage of the meal, the entrée became the second stage, entremets came to be served in their own distinct stage after the roast , and the last course of the meal came to be called “dessert”. In the 17th, 18th, and 19th centuries, the dessert stage of the meal consisted entirely of foods "from the storeroom" ( de l’office ), such as fresh, stewed, preserved, and dried fruits; fruit jellies; nuts; cheese and other dairy dishes; dry biscuits (cookies) and wafers ; and, beginning in
3577-582: The first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert. Sugarcane was grown and refined in India before 500 BC and was crystallized, making it easy to transport, by AD 500. Sugar and sugarcane were traded, making sugar available to Macedonia by 303 BC and China by AD 600. In the Indian subcontinent , the Middle East, and China, sugar has been
3650-509: The gods in ancient Mesopotamia and ancient India and other ancient civilizations. Herodotus mentions that Persian meals featured many desserts, and were more varied in their sweet offerings than the main dishes. German army officer Helmuth von Moltke whilst serving in the Ottoman Empire noted the unusual presentation of courses with the sweet courses served between roasts and other savory dishes. Dried fruit and honey were probably
3723-532: The kitchen, such as freshly prepared pastries, meringues , custards , puddings , and baked fruits, which had traditionally been served in the entremets course , came to be included among the desserts. Ice cream in The United States is pretty popular. Pie and Cheesecake is also fairly popular in the US. Some of Mexicos favorite desserts are Flan, Paletas , and Pastel de Tres Leches. Dulce de leche
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#17328520817583796-437: The less strong fortified white wines, such as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise , are regarded as honorary dessert wines. In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume , which includes all fortified wines - and is taxed at higher rates as a result. Examples include Sauternes and Tokaji Aszú . Throughout much of central and western Africa, there
3869-416: The menus. The desserte was the last cooked course of the meal, but the boute-hors was the true final course of the meal. In the later printed book Petit traicté auquel verrez la maniere de faire cuisine (c. 1536), more widely known from the edition titled Livre fort excellent de cuisine (1542), the menus at the end of the book present the meal in four stages : the entree de table (entrance to
3942-399: The mid-18th century, ices and petits fours . On lean days out of Lent, the dishes in the dessert stage of the meal were the same as those served on meat days. In Lent, though, eggs were never served at any meal, and only dishes that did not include eggs were appropriate for the dessert stage. Despite the significance of dessert in the structured meals of the time, the dessert course
4015-406: The midst, and so serve it in'. The pudding cloth is said, according to food historian C. Anne Wilson, to have revolutionised puddings. 'The invention of the pudding-cloth or bag finally severed the link between puddings and animal guts. Puddings could now be made at any time, and they became a regular part of the daily fare of almost all classes. Recipes for them proliferated.' The original pudding
4088-583: The original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages , in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. In the United Kingdom , Ireland and some Commonwealth countries, the word pudding is used to describe sweet and savoury dishes. Savoury puddings include Yorkshire pudding , black pudding , suet pudding and steak and kidney pudding . Unless qualified, however, pudding usually means dessert and in
4161-553: The other hand, clafoutis is a dessert in which batter is poured over a fruit-based filling before being baked. Tong sui, literally translated as "sugar water" and also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine . Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China . Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as
4234-451: The other hand, custards are thickened using only eggs and are usually more firm. Biscuits or cookies are small disks of sweetened dough, similar in composition to a cake. The term " biscuit " is a derivation of Latin for twice-baked , while the term " cookie " is a Dutch diminutive for koek , meaning cake. Some examples of this dessert include a ginger nut , shortbread biscuit and chocolate chip cookie . In Commonwealth English ,
4307-425: The oven with or without a water bath, or even cooked in a pressure cooker . Custard preparation is a delicate operation because a temperature increase of 3–6 °C (5.4–10.8 °F) leads to overcooking and curdling . Generally, a fully cooked custard should not exceed 80 °C (176 °F); it begins setting at 70 °C (158 °F). A bain marie water bath slows heat transfer and makes it easier to remove
4380-410: The overall thinning of custard in the mouth. Egg yolk lecithin also helps to maintain the milk-egg interface. The proteins in egg whites are set at 60–80 °C (140–176 °F). Starch is sometimes added to custard to prevent premature curdling. The starch acts as a heat buffer in the mixture: as they hydrate, they absorb heat and help maintain a constant rate of heat transfer. Starches also make for
4453-473: The preparation methods, play a major part in the consistency, texture, and flavor of the end product. Sugars contribute moisture and tenderness to baked goods. Flour or starch components serves as a protein and gives the dessert structure. Fats contribute moisture and can enable the development of flaky layers in pastries and pie crusts. The dairy products in baked goods keep the desserts moist. Many desserts also contain eggs, in order to form custard or to aid in
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#17328520817584526-443: The rising and thickening of a cake-like substance. Egg yolks specifically contribute to the richness of desserts. Egg whites can act as a leavening agent or provide structure. Further innovation in the healthy eating movement has led to more information being available about vegan and gluten-free substitutes for the standard ingredients, as well as replacements for refined sugar. Desserts can contain many spices and extracts to add
4599-490: The same gives baked custard its gel structure. The type of milk used also impacts the result. Most important to a successfully stirred custard is to avoid excessive heat that will cause over-coagulation and syneresis that will result in a curdled custard. Eggs contain the proteins necessary for the gel structure to form, and emulsifiers to maintain the structure. Egg yolk also contains enzymes like amylase, which can break down added starch. This enzyme activity contributes to
4672-407: The table", and it referred to the final course of the meal, presented after the table was "cleared" ( deservi ). One of the earliest uses of the term in a culinary context is in the Ménagier de Paris (1393), which includes a course of " desserte " in three of the menus, one of which includes sweet pastries and fruits, another of which includes savory frumenty and venison. In later centuries,
4745-419: The table), potaiges (foods boiled or simmered "in pots"), services de rost (meat or fowl "roasted" in dry heat), and issue de table (departure from the table). The issue de table includes fruit, nuts, pastries, jellies, cheese, and cream. The menus do not mention "dessert". Between the mid-16th and mid-17th century, the stages of the meal underwent several significant changes. Notably, potage became
4818-594: The term "biscuit" refers to this type of dessert in general, with "cookie" reserved for a specific type of drop cookie ; in North America , the term "cookie" typically refers to all forms of this dessert, with "biscuit" more commonly referring to a type of bread . Other small cakes and pastries can also be counted as under these terms, due to their size and relative similarity to cookies and biscuits, such as jaffa cakes and Eccles cakes . Confection , also called candy , sweets or lollies, features sugar or honey as
4891-531: The term continued to refer to the last course of the meal. In the late 19th century, the word "desserts" also came to refer to the dishes served in the dessert course. The word "dessert" is most commonly used for this course in Australia , Canada , Ireland , New Zealand , and the United States , while it is one of several synonyms, including " pudding ", " sweet " and " afters ", in the United Kingdom and some other Commonwealth countries. Sweets were fed to
4964-409: The thick pastry cream ( crème pâtissière ) used to fill éclairs . The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche . Custard is usually cooked in a double boiler ( bain-marie ), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in
5037-467: The world there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods "from the storeroom" ( de l’office ), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; dry biscuits (cookies) and wafers ; and ices and ice creams . Sweet dishes from the kitchen, such as freshly prepared pastries, meringues , custards , puddings , and baked fruits, were served in
5110-494: Was a common main course aboard ships in the Royal Navy during the 18th and 19th centuries; pudding was used as the primary dish in which daily rations of flour and suet were employed. Commonwealth dessert puddings are rich, fairly homogeneous starch - or dairy -based desserts such as rice pudding or steamed cake mixtures such as treacle sponge pudding (with or without the addition of ingredients such as dried fruits as in
5183-590: Was formed by mixing various ingredients with a grain product or other binder such as butter , flour , cereal , eggs , and/or suet , resulting in a solid mass. These puddings are baked , steamed , or boiled . Depending on its ingredients, such a pudding may be served as a part of the main course or as a dessert . Steamed pies consisting of a filling completely enclosed by suet pastry are also known as puddings. These may be sweet or savoury and include such dishes as steak and kidney pudding . The second and newer type of pudding consists of sugar , milk , and
5256-400: Was often not included on the menus or bills of fare of the 17th and 18th centuries. In the late 19th century, the word dessert, which properly referred to the last stage of the meal, came to refer also to the dishes that were served in that stage. In the 20th century, cheeses came to be served in their own course just before the dessert course. Also in the 20th century, sweet dishes from
5329-487: Was published in 1381; The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie 's Receipts cookbook . The Industrial Revolution in Europe and later America led to the mass-production of foodstuffs, including desserts, that could be processed, preserved, canned, and packaged. Frozen foods, including desserts, became very popular starting in
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