In egg pudding, eggs are used only for flavoring and not as a thickening agent. In custards (and therefore flan), the egg itself is the thickening agent that provides the jelly-like texture. Read more ...

When you picture a self-saucing pudding, you might think of something like a flan with an erupting top layer of sauce ... Knowing that pudding can often be a kind of cake, the name self-saucing ...