Custard Powder Custard

Name: Custard Powder Custard
Total time: 300 s
Yield: About 1 cup
Cuisine: British
Ingredients: 25 ml (5 teaspoons) Custard Powder *I used Foster Clark’s Custard Powder; *Note: Alter the amount to suit your preference. Read ‘Step 1’; 10 ml (2 teaspoons) Sugar; 1 cup (250 ml) Milk

Hiroko Liston @hirokoliston

Melbourne, Australia

Occasionally I make Custard using Custard Powder. It is the quickest and easiest way to make Custard to serve with cake and pudding, and it is Egg-free. I followed the instruction on the package and I found the Custard too runny. This is how I make Custard using Foster Clark’s Custard Powder. You might be interested in my delicious ‘Brandy Custard Sauce.’

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

About 1 cup

25 ml (5 teaspoons)Custard Powder *I used Foster Clark’s Custard Powder
*Note: Alter the amount to suit your preference. Read ‘Step 1’
10 ml (2 teaspoons)Sugar
1 cup (250 ml)Milk

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Steps

5 minutes

1

*Note: Custard Powder Custard becomes thicker as it cools. If you want to serve it COLD as a sauce, 20ml Custard Powder would be right amount. If you want the Custard thicker than it looks in the above photo, add extra 1 teaspoon.
2

Microwave:
In a heat-proof mixing bowl, blend Custard Powder and Sugar. Add Milk and whisk well. Heat in the microwave for 1 minute, whisk well, heat again and whisk, and repeat to bring it to the boil. Once it’s boiled, whisk well until smooth.
3

Saucepan:
Blend Custard Powder and Sugar in a saucepan, add Milk, whisk well, then heat over medium low heat, whisking frequently, until boiled.

Brandy Custard Sauce