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Ingredient
Custard Powder Custard
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Chef :
Hiroko ListonCustard Powder Custard
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.’
Ingredient
Food ration :
About 1 cupCooking time :
5 minutes
25 ml (5 teaspoons)
Custard Powder *I used Foster Clark’s Custard Powder
10 ml (2 teaspoons)
Sugar
1 cup (250 ml)
Milk
Cooking instructions
* Step 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.
* Step 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.
* Step 3
Saucepan:
Blend Custard Powder and Sugar in a saucepan, add Milk, whisk well, then heat over medium low heat, whisking frequently, until boiled.
Note: if there is a photo you can click to enlarge it
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