Vanilla Pudding

Blancmange

Blancmange is a sweet dessert made throughout Europe commonly made with milk or cream, and sugar, thickened with rice flour, gelatin or cornflour, and often flavoured with almonds.

Vanilla

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from the seed pods of the flat-leaved Mexican and Central American vanilla (V. planifolia).

Pudding

Pudding is a food which can either be a dessert or a savoury dish. 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. These puddings are known in some Commonwealth countries as custards if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based. Pudding in America 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 modern American meaning of pudding as dessert has evolved from 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.

Vanilla (color)

The color vanilla is a rich tint of off-white as well as a medium pale tint of yellow.

vanilla

Noun

1. Any tropical climbing orchid of the genus Vanilla (especially Vanilla planifolia), bearing podlike fruit yielding an extract used in flavoring food or in perfumes.
2. The fruit or bean of the vanilla plant.

Adjective

1. Of vanilla.
2. Standard, plain, default, unmodified, basic.

pudding

Noun

1. Any of various dishes, sweet or savoury, prepared by boiling or steaming or from batter.
2. A type of cake or dessert cooked usually by boiling or steaming.