What is the key difference between cornstarch puddings and cream puddings?

The primary distinction between cornstarch puddings and cream puddings lies in the absence of eggs in cornstarch puddings. This difference significantly affects the texture and structure of the final product.

Cornstarch puddings use cornstarch as the thickening agent, which creates a smooth and slightly gelatinous texture without the additional richness that eggs provide. In contrast, cream puddings incorporate eggs, which not only help thicken the mixture but also contribute to a creamy, custard-like consistency. The presence of eggs in cream puddings adds flavor complexity and richness, enhancing the overall taste and mouthfeel.

The other options can be misleading. While cornstarch puddings may often seem denser due to their thickened nature, density is subjective and depends on preparation techniques. Flavor is typically derived from the ingredients used, and cooking time is generally less for cornstarch puddings because they thicken quickly compared to cream puddings that require careful cooking to properly set the eggs.