Custard

For others, the overall structure, with the separate crust, the soft filling, and the absence of flour, is compelling evidence that it is a custard pie.

While many European custards get their firmness from adding eggs, gelatin makes panna cotta difficult to mess up, and eliminates the possibility that you will end up scrambling your eggs in hot custard mix.

Nowhere is the subject of this dessert more completely covered than in the 2007 cookbook, Panna Cotta: Italy's Elegant Custard Made Easy by Camilla V Saulsbury.

This will easily give the custard the desired thickness needed, and adds little to no flavor to the dish.

And filled doughnuts, which are round and have jam, jelly, custard, whipped cream, or chocolate inside them.