556329 Wed Sep 10 13:57:47 -0700 2008 26 31 Home Cooking 0 4024379 I am making a trifle and bought a can of Bird's Custard Powder (From the "English" section in a Shaw's Supermarket in Connecticut) thinking it would make a nice component in the trifle. I've never used this product before, and I don't understand the tiny hard to read directions on the back. It tells how to make the custard "On the Hob" and it only requires two tablespoons of the custard powder, and the same amount of milk. This isn't nearly enough for the trifle... Does anyone have a proper recipe for this??? Thanks in advance! Wed Sep 10 13:57:47 -0700 2008 10726 TrishUntrapped 1 4024405 The proper recipe is on the back. the hob is the element on top of the English cookers most often found in english homes. Just do it in a pan on your stovetop. If the proportions are 2 T to 2T, than it will probably be a one to one ratio. To make more, just be sure you have an equal amount of powder and milk. Be careful to keep an eye on it, and not scald or burn it. If it is too hard, you can whip up nice custard from scratch following recipes online. Still, i find Bird's a doddle to make, and pretty tasty, too Wed Sep 10 14:08:32 -0700 2008 4024379 11201 Diana 2 4024964 I agree about Bird's Dessert Powder. I bought it on a whim about 20 years ago and was pleasantly surprised at how good it was. I actually have some in the cupboard right now and you've reminded me to use it. Wed Sep 10 17:00:18 -0700 2008 4024405 10245 oakjoan 1 4024445 Use a non-stick saucepan and mix the powder, sugar and 2 Tbsp. milk taken from one pint of milk together until you have any lumps out. Heat the remaining milk ( I do this in a measuring cup in the microwave) until hot, then gradually add this milk into the pan, stirring continuously until it boils gently. Don't have the burner too high. Take off the heat, stir occasionally as it cools down some, then cover with cling wrap right on the custard so you don't get a skin and refrigerate until cold. If you are using skim milk, you may need another Tbsp of custard powder so it will set up more like a pudding for trifle and less like a sauce. (If it is too runny after it is refrigerated I have been able to reheat it with more powder mixed with a little milk, boiled again then strained, but this is a pain.) Wed Sep 10 14:21:09 -0700 2008 4024379 126845 malvern girl 2 4024687 I've read Diana's post and she missed that you didn't pick up on the back of the can that you need 1 pint, ie. 2 cups of milk, from which you take the 2 Tbsp. to mix in with the powder and sugar originally. Unless you are making a huge trifle, 2 cups of milk will make enough custard. Wed Sep 10 15:35:10 -0700 2008 4024445 126845 malvern girl 1 4024754 Is this just a corn starch based pudding, a non-instant version of the common American vanilla pudding? Wed Sep 10 15:54:49 -0700 2008 4024379 12139 paulj 2 4024849 no, it's a custard, not a pudding at all. But Bird's does use corn starch in the mix, I think. Wed Sep 10 16:23:47 -0700 2008 4024754 11201 Diana 3 4024972 Well, I've made Bird's hundreds of time and I'll tell you it's NOT what we in the US call a "custard", i.e., it's not shivery like a custard. I don't know how to describe it but it's more like the texture of Jello Pudding. I'm also sure it contains corn starch. I'd go look but I'm too lazy. Wed Sep 10 17:03:12 -0700 2008 4024849 10245 oakjoan 4 4025503 Even this recipe for 'traditional English custard', using egg yolks sounds pourable. http://www.deliaonline.com/recipes/traditional-english-custard,771,RC.html Joy of Cooking calls this a custard sauce or creme anglaise. It is cooked stove top and stirred, not baked in the oven. Wed Sep 10 20:52:20 -0700 2008 4024972 12139 paulj 4 4026115 English Custard is never "shivery". It's always looser. Bird's is English Custard. My parents are English, and came over when they were adults, and raised me sort of with traditional English ways of thinking (heck, it took me years of bad spelling grades to adapt to America's wonky spelling). To me, American so called custard is not custard. And frozen custard is just an odd thought! Custard should be smooth and good to pour over a golden syrup soaked sponge cake, or atop other fine desserts, or layered in a trifle with cake, berries and whipped cream (NOT cool whip, dammit!) Sorry if my own personal custard ideals confused people! Then again, once she came to America, my mother adapted a trifle recipe for Americans by using Bird's (done the traditional way),Frozen berries if they were out of season, Cool Whip, and Twinkies. She was embarrassed serving it, really, but all her new American friends and our playmates loved it. Think of it as a pre Rachel Ray quick recipe. "Look! Corrinne's made us TRADITIONAL ENGLISH TRIFLE!" they would enthuse. Dad always snickered a little. But if people loved it, so she kept making it. It tasted pretty gooey and good, really. Thu Sep 11 07:14:39 -0700 2008 4024972 11201 Diana 3 4024977 Do you mean it is thicker than the usual American style of pudding? That could be adjusted by how much milk you use, I think. Wed Sep 10 17:05:15 -0700 2008 4024849 12139 paulj 1 4024881 Great posts everyone. Indeed I did miss about the 2 cups of milk, now things make more sense. Thank you for the cooking tips. I started googling Bird's and found a little bit more about the custard powder, but your tips are better. What I discovered on the 'net was this custard was invented by a man for his daughter who could not eat eggs. It is based on cornflour as a thickener. I think I am going to be good to go now! Thanks again! Wed Sep 10 16:31:49 -0700 2008 4024379 10726 TrishUntrapped 2 4024956 Adding some glugs of Sherry to Bird's custard, especially for a trifle, is not amiss. Wed Sep 10 16:58:15 -0700 2008 4024881 15743 Sherri 3 4024974 Sherri! That sounds great. Will have to try it. Wed Sep 10 17:03:53 -0700 2008 4024956 10245 oakjoan 3 4025462 Thanks for the tip about the sherry, Sherri!!! Wed Sep 10 20:30:32 -0700 2008 4024956 10726 TrishUntrapped 2 4024967 Yup, the custard powder is simply a cornstarch mixture. It works like cooked pudding mix, except you add the sugar yourself and it creates a custard sauce rather than a thick pudding. Wed Sep 10 17:01:44 -0700 2008 4024881 10074 Caitlin McGrath 1 4025464 as kids we used to add chocolate nesquick to our custard after it was cooked but you can also add cocoa powder whilst cooking it for chocolate custard. we also used to add some Ribena into the middle of our bowls of custard, it was delicious. nothing like custard on a steamed pudding!! Wed Sep 10 20:31:55 -0700 2008 4024379 22559 smartie 1 4026263 I'll be making the custard tonight. Two batches. I would rather have some leftover (for the cook) than have too little. I am making a variation of Death By Chocolate. My husband is bringing it to a special party at his office on Friday. Because of space limitations it can not be made in a large tall bowl, so it is going in a lovely 13 x 9 x 2 ceramic/enamel one...anyway here is what my plan is starting from the bottom: A layer of homemade chocolate pudding A layer of homemade brownies cut in small bites A layer of sweet cherries which have been macerating in brandy (I must stop nibbling on these, good thing I bought an extra bag) A very light layer of sliced fresh strawberries A layer of the Bird's custard A layer of whipped cream (fresh) Sprinkled on top, Heath Bar toffee bits My husband had requested something with no nuts mixed in...I am hoping the heath bar bits give a little crunch.... I will try to take pictures tonight as I get this all together. I like to experiment with homemade desserts....We'll see how this one goes. Thanks again for the tips. Thu Sep 11 08:15:45 -0700 2008 4024379 10726 TrishUntrapped 2 4026337 TRISH, important note: check the label of the Heath bars for nuts. I'm pretty sure they do contain nuts (almonds???) and if someone has a nut allergy, this could be a problem. Thu Sep 11 08:39:23 -0700 2008 4026263 15743 Sherri 3 4026576 Concurr. At least some toffee does contain chopped nuts. Haven't had a heath bar in a realllllly long time so can't recall if they are the nutty one or if I am thinking of the ones in the pink foil wrapper. That said, if the reason for nuts is just people saying they don't like them, any nut quality to a Heath bar is de minimus, in my humble opinion. The bulk of the crunch is the hard sugar butter toffee..... but still, sounds yummy... Thu Sep 11 09:53:29 -0700 2008 4026337 10505 jenn 2 4026341 Wow! Can I come? Your husband and his co-workers are lucky! The toffee might be a bit stick to the teeth ish, although they sound delish. Not really crunchy as toffee, but have you thought about crystallized ginger chopped on top? Or maybe crunched up cookies. Not crunchy at all, but English, would be to stick a bunch of Cadbury's flakes in there! http://www.cadburyflake.co.uk/defaultUK.aspx#home Thu Sep 11 08:40:15 -0700 2008 4026263 11201 Diana 1 4026906 Thanks for the tips about the Heath Bars... The only reason is my husband doesn't like nuts, not an allergy issue.... I just want something with a little crunch or texture...I had been thinking about crushed shortbread/oreos too... not sure.... We'll see what happens... My goal is to use restraint and a light touch so it all tastes good together and not overpoweringly sweet... Thu Sep 11 11:33:11 -0700 2008 4024379 10726 TrishUntrapped 1 4029845 And here is the finished product! "Death By Brownie Trifle" My husband said his office scarfed it down and loved it. Like the hokey pokey... That's what it's all about! Much thanks to you all. The Bird's Custard was a nice touch! http://good-times.webshots.com/album/566807619yOthRO Fri Sep 12 11:44:08 -0700 2008 4024379 10726 TrishUntrapped 2 4245600 Are you aware that a British pint differs from a U.S. pint? The Brits use what's called an Imperial pint and the conversion to the U.S. Pint is 1 British pint to 1.2 U.S. pints. So, when making your Bird's custard you want to use 2 T powder to 1.666 cups of milk. I usually make the BIrd's custard for a trifle, so I round down using 1 1/2 cups of milk. This should make your custard set well enough for a trifle. Sun Dec 14 07:58:59 -0800 2008 4029845 248399 RockBottom 1 4246505 My Bird's can says to mix 3 T powder with 3 T sugar. Slowly add 2 1/2 c milk and stir to blend. Cook until it comes to a full boil. This makes a sauce. For a chilled dessert use 4 T powder with the recipe. Sun Dec 14 16:27:15 -0800 2008 4024379 162977 sarah galvin 1 4246842 If you found some Bird's Custard Powder be sure to make a pan of Nanaimo bars. I've never actually made custard with it. Only use it for Nanaimo bars Here's the link to a recipe. http://www.joyofbaking.com/NanaimoBars.html They are -- let's face it -- a cardiac "event" in the form of a cookie being, basically, three different flavored layers of butter. But everybody's got to go sometime and that's one pretty damned good way to go! ;> Sun Dec 14 19:01:09 -0800 2008 4024379 17969 rainey 1 4247452 Rockbottom and Sarah, Thanks for the tip about the milk/powder ratios. Indeed the custard did come out a bit thin, not ultra thick, which worked fine for me, but now I understand why it did that! Also, those Nanaimo bars sound like a must try! Mon Dec 15 05:45:45 -0800 2008 4024379 10726 TrishUntrapped