Hi all,

I'm new to this site.

Yesterday had a look at this site.

It looks gr8.Really i like this site very much.

Hope i can also join with u ppl.

And coming to my query, i hav custard powder with me. One of my relatives gave me a pack of it. But i donno wat to do with it(funny,isn't it?)? can ne'body suggest me a dish with custard powder as the main or sub ingredient?

Luv,

Mythi

Hello Mythi

Welcome to the site and forum. I hope we will see more of you here in the future.

You can make the custard according to instructions on the packet. It may have to be made in hot water or hot milk, depending upon whether it already has the milk powder in it.

You can serve it with various fresh fruits, fruit crumbles and fruit pies.

You can make trifles, using sponge cake, jelly and custard.

You can serve it with various fruit compote.

You can make Creme Caramel, custard with eggs and caramelized sugar

I love custard with a mix of sliced bananas and grapes.

I am sure others will give you more ideas.

Mamta

Thanx for ur Reply ,Mamta.

Will try with the fruits.

I might be wrong but couldn't you make icecream out of it?..

Make it up as per packet instructions and then allow to cool, put in a freezer proof tub, chill down in the freezer, keep giving it a whisk around every 30 minutes until frozen..

?

Yeap, forgot that one. Icecream is good. Thanks for remembering.

Mamta

hey the ice cream option sounds great..

but what consistency should we make the custard...

somehow i don't ever get it right....its either too thick that it sets....or too watery that all the fruit is seperate...

my husband loves fruit custard..but sadly i'm not able to make it good enough.

waht is the exact proportion that should be used.

Sia

There's no one absolute answer as I know some who love really thick custard and others who prefer it much thinner, more in the French style.

There should be instructions on the side of the packet though about exactly how much powder to how much hot liquid (do you have the kind that mixes with boiling water or into hot milk?)

kavey

i have the one which says mix with boiling water..

Sia, it usually lists exactly how much water to use for how much powder?

That one tells you exactly how much water to add. I know, because i too use it sometimes. For fruit custard, like Indians make, custard needs to be like pakora batter consistency. It should pour, but thickly. For pies and crumbles, it is a bit thinner.

Mamta

i would like to correct myself here...the one i have is what i got from india...it has to be mixed with milk not water.

it says for every 500ml u mix 2 tbsp of the custard pwd.

thanks mamta for helping me here....one more thing, as mentioned earlier,that u can make ice cream too.....

what consistency should that liquid be...and is it possible to make it without an ice cream maker.

What you have from India, is custard powder. Cook it as instructed. If it is too thin, add a bit more than they recommended.

Custard for ice-cream should be like a batter. It makes better ice-cream if you add a little (about 1/3rd the amount of custard) whipped double cream to it. Adjust sugar.

Obviously, it is better if you make it in an ice-cream maker, but if you don't have one, take the ice-cream out of the freezer after about and hour or two, beat it up again and the freeze it again. The idea is to trap some air. Make it in a container with a lid. Before serving, defrost it for 10 minutes in UK, (less in India) or microwave on full for 10 seconds. This will soften it a little.

One more thing, it is better to add flavouring after the custard has cooled down. I am sure some other members here will give you some ideas too.

I bought an excellent electric ice-cream maker from India a few years back. It is modelled on the old one, where you added salt and ice to chill the ingredients in a central tube, just like my parents used to have. Theirs was not electric though. I am afraid I am too lazy to get it out most of the time and make ice-cream in a plastic box or Kulfi cones!

Mamta

thanks for this wonderful, idea mamta

i will surely try it...

i suggest you make custard!!

In my opinion, powdered custard will never beat the real thing. If anyone wants an easy recipe for fresh custard, try this one:

http://www.deliaonline.com/recipes/traditional-english-custard,771,RC.html

This recipes uses a little corn flour to prevent it splitting and so is much easier to make then the ?real thing?. Once you are confident, try taking out the cornflour and you get a much purer flavour.

Powdered custard was invented by the man behind the Bird?s brand. His wife was allergic to eggs and so he invented this eggless custard. It really just contains flavoured corn flour that you mix with milk and so, technically, is closer to gravy than it is to real custard.