Damsel in dis Dress wrote:

> What's the difference?
>=20
> Thanks!
> Carol

Two recipes tell it all. First, vanilla pudding. Then Bavarian cream.

Pastorio
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<http://southernfood.about.com/od/puddingrecipes/r/bl30120k.htm>
Vanilla Pudding From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!

A vanilla pudding recipe. Scroll down the page for more pudding=20
recipes, including a recipe for chocolate pudding.

INGREDIENTS:

* 3 cups milk
* 1/4 cup cornstarch
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 1/2 teaspoons vanilla extract

PREPARATION:
Scald 2 2/3 cups of the milk. Mix cornstarch, sugar and salt; stir in=20
remaining 1/3 cup milk. Add to scalded milk and cook over low heat,=20
stirring constantly, until thickened and smooth. Continue cooking=20
vanilla pudding for about 5 minutes to thoroughly cook cornstarch.=20
Cool vanilla pudding slightly; stir in vanilla and pour into serving=20
dishes. Vanilla pudding recipe serves 6.

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<http://www.foodreference.com/html/bavarian-cream-recipe1.html>
See also: Bavarian Cream History & Facts
BAVARIAN CREAM (Bavarois =E0 la Cr=E8me)

from Larousse Gastronomique: The World's Greatest Cookery Encyclopedia=20
(1988 ed.)

Chill 3.5 dl (12 fl oz, 1 1/2 cups) double (heavy) cream and 75=20
ml (3 fl oz. 1/3 cup) milk in the refrigerator. Soak 15=9720 g (1/2 -=20
3/4 oz, 2-3 envelopes) gelatine in 3 tablespoons cold water. Boil 6 dl=20
(1 pint, 2 1/2 cups) milk and a vanilla pod (vanilla bean). Work 8 egg=20
yolks, 125 g (4 oz, 1/2 cup) caster (superfine) sugar, and a pinch of=20
salt together, and when the mixture is smooth, blend in the milk (from=20
which the vanilla pod (vanilla bean) has been removed). Then add the=20
gelatine and mix well. Stir continuously over a gentle heat until the=20
mixture coats the back of a spoon. It is important not to allow the=20
mixture to boil. Pour into a bowl and allow to cool, then refrigerate=20
until custard is cold and just beginning to thicken.
Whip together the chilled cream and cold milk. As soon as it=20
begins to thicken, add 50 g (2 oz, 4 tablespoons) caster (superfine)=20
sugar, then add to the cooled mixture. Brush the inside of a Bavarian=20
cream (or souffl=E9 or savarin) mold with oil, preferably almond oil.=20
Fill to the brim with the Bavarian cream mixture. Cover with buttered=20
paper and refrigerate until firmly set. To loosen the cream, dip the=20
bottom of the mold in hot water, place a serving dish on top of the=20
mold, and quickly turn them over together.
A Bavarian cream may alternatively be flavored with coffee (add=20
2 tablespoons instant coffee to the milk instead of the vanilla pod),=20
with chocolate (add 100 g (4 oz) melted cooking chocolate to the=20
milk), with lemon or orange (add the juice of 2 lemons or oranges),=20
with liqueur (add approximately 2 teaspoons), with praline, etc.