Technically they're both custards, but there are a few differences, Kim. The most important one might just be how it's used — pudding is usually served and enjoyed all on its own, whereas pastry cream is typically used to fill some sort of dessert (cakes, choux pastry, tart shells, etc.). Pastry cream is always usually a bit richer than pudding because it's made with whole milk and contains more egg yolks than pudding. Some pudding recipes, like our Stovetop Chocolate Pudding, actually uses water as a base. And lastly, pastry cream is usually thicker than pudding. It can be lightened up if whipped cream is folded into the base, but otherwise it can be quite stiff because of the amount of starch that's used to thicken it. Bottom line: Both are delicious! Kye@KAF

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