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I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs?

Yes, there are other questions on this site, asking what is the difference between yolks and whites, but I wish to know if it would be different in a pudding.

(I mean this type of pudding pic)

(link to example recipe)

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    What, exactly, do you mean by "pudding"? – Marti Aug 28 '15 at 15:40
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    In a pudding with starch, the egg yolks are there for flavor, mouth feel, and maybe as an emulsifier if there are extra fats. – papin Sep 8 '15 at 11:09
  • The edit is not specific at all, there are different types of pudding which look like that. Please post the recipe. – rumtscho Sep 8 '15 at 11:38
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    @rumtscho, I am getting really confused. How many different types of pudding, that look like that are there? – mathgenius Sep 8 '15 at 12:22
  • I can think of 5-6 types of recipes, and the difference between them does have consequences for the answer of your question. This is why I asked for a recipe: if you can't determine the type for yourself, we'll do that for you, based on your recipe. – rumtscho Sep 8 '15 at 12:29

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