The difference between pudding and custard. https://www.mrfarmersdaughter.com/stovetop-rich-espresso-custard Visually, they aren’t ideal. Pastry tip for getting rid of bubbles in custards, puddings, or pots de crème. Air bubbles in puddings or pots de crème aren’t that big a deal, but let’s discuss. Just chill before serving. This process is … Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Instant pudding uses modified cornstarch and phosphates for thickening in cold temperatures, so no need for heating. Fine. https://thefarmconnection.grazecart.com/recipes/stove-top-custard Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell. I know it sounds like a lot of steps but if you can make a custard, you can make stovetop chocolate pots de crème. Say goodbye to water baths and baking; this stovetop chocolate custard with brandy and Dutch-processed cocoa powder takes 10 minutes to cook. A stovetop custard (or pastry cream) requires cooking to thicken the cornstarch and eggs to just over 170-degrees. https://www.craftybaking.com/learn/baked-goods/custard/types Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Pour custard into a cast iron skillet over medium heat. A chocolate cream pie consists of either store-bought instant pudding or homemade custard.