Pudding vs. Parfait — What's the Difference?

Pudding is a type of food that can be either a dessert or a savory (salty or spicy) dish that is part of the main meal.In the United States and 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, gelatin or similar collagen agent such as Jell-O. The modern American usage to denote a specific kind of dessert has evolved over time from the originally almost exclusive use of the term to describe savory 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. Black (blood) pudding and haggis survive from this tradition.In the United Kingdom and some of the Commonwealth countries, the word pudding is still used to describe both sweet and savory dishes.

Parfait (, also UK: , French: [paʁfɛ] (listen); meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like puree.

A sweet, soft dessert, often with a base of milk or cream thickened by flour, cornstarch, or a cereal product, that has been boiled, steamed, or baked

A dessert made of cream, eggs, sugar, and flavoring frozen together and served in a tall glass.

An edible mixture with a soft, puddinglike consistency

A sweet dish usually made of ice cream, yogurt, or other creamy food layered with fruit, granola, nuts, or other ingredients, often served in a tall glass.

A sweet dish eaten at the end of a meal; dessert.

A French parfait (parfait glacé), an iced dessert made with egg yolks, sugar, cream, and flavouring (usually fruit), sometimes with the addition of a liqueur.

A sausagelike preparation made with minced meat or various other ingredients stuffed into a bag or skin and boiled.

An American parfait, a layered dessert often consisting of fruit, ice cream, pastries, whipped topping, etc. and served in a glass, often a parfait glass.

Any of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.

(UK) A smooth pâté, usually made from liver and flavoured with liqueurs.

A type of cake or dessert cooked usually by boiling or steaming.

Layers of ice cream and syrup and whipped cream

A type of dessert that has a texture similar to custard or mousse but using some kind of starch as the thickening agent.

Dessert; the dessert course of a meal.

(originally) A sausage made primarily from blood.

(slang) An overweight person.

(slang) Entrails.

(obsolete) Any food or victuals.

A piece of good fortune.

A species of food of a soft or moderately hard consistence, variously made, but often a compound of flour or meal, with milk and eggs, etc.

Anything resembling, or of the softness and consistency of, pudding.

An intestine; especially, an intestine stuffed with meat, etc.; a sausage.

Any food or victuals.

Same as Puddening.

Any of various soft thick unsweetened baked dishes;

(British) the dessert course of a meal (`pud' is used informally)

Any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed