Question 1

what did I do wrong?
My custard did not thicken :-(
I followed the preparation directions exactly, then cooked it on the stove (hob?) over medium heat.  I used a [[ASIN:B000J41TB6 reconstituted non-fat dry milk]], thinking that would be equivalent to skim milk. The mixture came to a rolling boil and there was a lot o…

Accepted Answer

I have converted the English measurements (old) into American measurements, I still have an English measuring cup.  For 4 servings, I use 2 cups of milk, I prefer almond breeze coconut unsweetened milk, 3 level tablespoons of custard powder, 3 tablespoons of sugar, (American measurements).  I put the milk to boil, (high heat) in the meantime I mix the powder with some of the milk I reserve, add the sugar and mix until smooth.  Once the milk starts to boil, I take it off the stove and stir in the powder mixture and mix until smooth.  I return the pan to the stove stirring constantly, it usually thickens in about 1 minute, I let it boil for another minute under medium heat, then I pour it into serving dishes.  I double the amount if I’m making trifle.  Hope this helps!

Question 2

what are the ingredients?

Accepted Answer

See their site:  http://www.birdscustard.co.uk/range/custard-powder-and-instant/

Question 3

What other recipes do you use this for other than the nanaimo bars

Accepted Answer

Apart from as an accompaniment to a whole host of pies, puddings and fruit deserts, by far the most common use for custard is as the essential ingredient in the classic English Trifle.This classic dish has graced the tables of princes and paupers alike throughout the length and breadth of the British Isles for over 400 years.For recipe's go here: http://www.bbc.co.uk/food/trifleand here: http://www.deliaonline.com/recipes/type-of-dish/summer-desserts/traditional-raspberry-trifle.htmlYou can of course vary the recipe to suit your own taste, but you will need a base of sponge fingers or cake and sherry or madeira.

Question 4

Is this custard powder instant?

Accepted Answer

The answer is no, it is not instant. Think of the pudding versions in the U.S.  instant and cook and serve. It has to be cooked. We use it to make trifles, as a pouring consistency to serve with pies, and an old fav, jelly (jello) and custard

Number of Pieces	1
Net Quantity	299.8 Grams
UPC	721865787003 655003244304 832702611815 786173771618
Global Trade Identification Number	05000117700201, 05000354700064
Item package quantity	1
Item model number	BirdsVanilla
Product Dimensions	9 x 9 x 9 cm; 300 g

Bird's Custard Powder 300g

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