Are puddings thickened by egg yolks?

Yes, many puddings are thickened by egg yolks, which help create a rich and creamy texture. When heated, the proteins in the yolks coagulate, allowing the pudding to set. This technique is commonly used in custard-based puddings, where the yolks contribute both thickness and flavor. However, some puddings can also be thickened with cornstarch or other agents instead of egg yolks.