It might seem silly to publish a how-to for a product that contains instructions on the packet. But Ive seen so many Birds type custard disasters and explosions that it doesnt feel all that daft at all. So this how to make custard powder custard guide is my way of making this traditional British treat fool proof quickly, easily and in the microwave.
Some people are shocked that as a proficient cook and baker, I use custard powder at all. Well I do! 90% of the time. It is my favourite custard I find the tinned and carton custard to be a bit tin and insipid. And a proper made from scratch crème Anglaise is really quite a different sauce entirely.
So whether its because its what you have on hand, it evokes childhood pudding nostalgia, or you just like it, never ever let anyone shame you for using a shortcut product in the kitchen.
Reheating custard on the stove
Put the custard in a heavy bottom pan and reheat over low heat on the stove. Warm the custard for two to three minutes, or until it is thoroughly heated. Stir the custard constantly while heating.
I suggest using a low heat because you don’t want the custard to curdle if you heat it too quickly or too much.
Any size custard portion can be reheated on the stove. Just make sure the pan size is appropriate. The custard should only be a few inches high and cover the bottom of the pan.
Findings: The custard was warm and smooth, exactly as it should be, and the stove was marginally slower than the microwave. Though it seems a bit excessive for single servings, I suggest the stove for large portions when the microwave isn’t appropriate.
Can you freeze custard?
Custard can be frozen, but when it thaws, it is more likely to split. Squeeze all the air out of a heavy-duty freezer bag after the custard has cooled. Seal the bag and freeze the custard lying down. The custard will keep for up to a month. If it’s split, thaw it in the refrigerator and whisk vigorously to recombine.
To get nice, portion-sized cubes, you can also choose to freeze the custard in an ice-cube tray. The cubes can be moved to a freezer bag once the custard has frozen.
Birds Custard vs Own Brand Custard Powder
Custard powder originated when Alfred Bird created a method of preparing custard in 1837 for his wife, who was allergic to eggs. She was unable to consume it because traditional custard is thickened with eggs. Others found it appealing, so he established a business and began selling it.
In the UK, Bird’s custard is still the most recognizable custard brand. And I’ve returned to using it after experimenting with different own-brand custard powders for years. Some of the imitations, in my opinion, taste strangely like almonds, which I find objectionable. So I do recommend using Birds custard if you can.
Fun fact Alfred Bird also invented baking powder.