Many books have been written about desserts, which is understandable. The subtypes of this delicious dish differ in service, texture, and flavor, but all desserts share a common quality: sweetness. And these goodies, which are thankfully absolutely hearty, are bound to satiate even the sweet tooth.
Custards and creamy puddings often include a thick dairy base. The thickener used determines whether it is a custard or a pudding. Custard is generally cooked and thickened with eggs. The crème brûlée and flan are baked custard. The puddings are thickened with starches. Two common types of puddings are rice and tapioca. Variations on the puddings include vegetarian puddings and instant puddings.
Some desserts don't fit well into one category. Cheesecake is one example. Although it is called a cake, it looks more like a cake, but the filling is basically a custard. Simply prepared fruit desserts don't fit well into other categories either. Flaming bananas and cherries are fruity desserts with a syrup-alcohol sauce. This sauce is fired up at the table before eating as an eye-catching presentation to finish off the meal.