What is custard powder?
- November 12, 2009
- Baking, Cooking
- 18 comments
It’s not an ingredient that you’ll see called for too often in American cookbooks, but you’re sure to see custard powder mentioned in cookbooks published in the UK or Australia, or even in the pages of foodie magazines imported from either country. I used some recently in my recipe for Vanilla Slices. Custard powder is not dried, powdered custard. It is actually a powdered mix used to make custard, and it is very similar to the type of mix used to make instant pudding in the US. Just combine it with milk, cook to thicken, and you have custard (or pudding)!
Custard powder is primarily made up of thickeners that give the pudding its texture. Cornstarch is usally the biggest component, since it is great for thickening liquids, disolves easily and is almost foolproof. The powder also contains flavorings – vanilla is the one you’re most likely to find in a “standard” custard powder – and a hint of yellow coloring. Yellow coloring gives the custard just enough color to look as though there are plenty of eggs in it, as most basic custards are thickend with eggs instead of powder.
You can find custard powder at some specialty markets and some markets that specialize in imports from other countries. If you’re traveling abroad, you should be able to find it pretty easily. Birds’s is a big name in custard powder, but even Pillsbury produces it for other markets. If you can’t find it, instant pudding mix is a great substitute.
18 Comments
Or you could just make real custard, which is really not that much more complicated.
I agree, Lisa.
The famous (infamous?) Canadian confection Nanaimo Bar also uses custard powder. I lived in Toronto last year and it was easy to find up there. I’ve seen it at World Market in Virginia.
Thanks for your great blog!
Lisa – I totally agree, but it is nice to know what different ingredients are when they appear in recipes. And having an ultra-quick way to make a little custard sauce to drizzle over a slice of warm chocolate cake isn’t necessarily a bad thing, either! =)
Custard powder is used a lot in India too. For the longest time I had no idea real custard is made from eggs. We used the custard powder thickened milk to pour over our fruit salads. In US, you can find custard powder in Indian grocery stores.
I have some of this sitting my cabinet:) Used it last year when I made some mint cookie bars for Christmas…yum!
“a hint of yellow coloring”: all the ones I’ve seen in the UK seem to have so much colouring in them that they’re pretty much day-glo yellow!
Is there actually much difference between instant custard and instant pudding mix? I’m not really a fan of either, but I was under the impression that they were pretty much identical (well, the vanilla flavour of pudding mix, at least).
very nice post..awesome
Ahhhh as another reader mentioned, NANAIMOS! If you’ve never had a nanaimo you are missing out!!! Its like a brownie/cookie bottom, custard/frosting middle and another layer of chocolate. And the possibilities are endless if you’re not a fan of the traditional custard frosting in the middle.
I am canadian, and this was a staple for baking in my house. Most always for Nanaimos, but I’ve thrown it in cookies too. I think the flavor of birds renders something completely different then vanilla pudding powder, but thats just me!
CostPlus Worldd Market carries this, as well as a few select grocery stores, at least in UT! YUM!
I have that exact box of custard powder as a permanent fixture in my food cupboard… which, considering the tiny size of my cupboard is saying a lot. It takes me two minutes and a microwave to whip up a generous portion of custard to pour over any dessert, top with fresh fruit for a snack, or when I’m sick, to eat plain and hot. Sure, making it from scratch is ridiculously easy, but if you can get it cheap and much more healthily, why not?
Awesome–and as someone mentioned above, a vital ingredient in making decadent, dreamy Nanaimo Bars!
As mentioned, Naniamo bars! As a Canadian, that’s the first thing I thought of when I saw that familiar can. BTW, calling them Naniamos became common in the 80s, before then there were lots of names, and I suspect other countries/regions call them different things. I still have my Grandmother’s copy of the recipe called “Tweedies”.
I have trouble finding this custard in stores in WV. My grandmother gave me the recipe to make homemade custard for pies so I normally just make it. Really is simple and easy.
But custard powder can be used for more than just custard. I make fantastic biscuits with the powder as the “secret” ingredient. Of course, I also grew up with this being the only custard I had ever known!!
FYI: Custard powder was originally created by Mr. Bird for his wife who was allergic to eggs…..
This came in so handy! Thank you
Very interesting, the article AND comments. I had NEVER heard of this until my daughter just called me and asked me what it was, as she had a recipe (?!) calling for it. Don’t know WHERE the recipe came from, but it was for chocolate cheesecake….
@Martha: That is really funny. I am in a cooking class at my high school, and we are having a cheese cake war! The recipe I like best is indeed chocolate cheescake! My mom didn’t know what it was, either. Lol