Custard Help

chem_j

Hi,
I am having a problem with custard made from custard powder. I bought some Birds Choc Trifle mix reduced in B&M and part of it is chocolate custard powder. The instructions say to make up the custard and then cool it, before pouring it over the mousse base. I made up the custard following the instructions and it thickened as you would expect, but when it cooled, it went runny again, to about the consistency of double cream. I have tried to several times, adding less milk and more custard powder, cooling it in and out of the fridge, stirring and not stirring it as it cools, and still can't figure out what I am doing wrong. Can anyone help?
Sorry, it's a bit of a trivial question, but it's annoying me now .

mumto1_2

I would heat it up gently, then add maybe 2 tsp cornflour mixed in a little water, let it cook for 2 minutes, and see if it then stays thick when cold. I dont' stir my custard when it cools but if you dont' like the skin, i guess you could stir it.

[Deleted User]

I love thick custard and normally take two and a half heaped tablespoonfuls of powder and one -two tabespoonsful of caster sugar and mix to a paste with some milk from a pint.I add the milk slowly a bit at a time untill all the powder is mixed in and there are no lumps.Into my nonstick pan (which I have rinsed with cold water first to stop it sticking too much) I put the rest of the milk.I add the powder mixture which should be the consiststancy of single cream.
Stir continually until it starts to thicken .keep stirring but don't let it boil over .Pour into a clean jug to cool and if you want it to go on top of a trifle to stop a skin forming sprinkle some caster sugar on the top.I have been making custard like this for the past 55 years as its how my late Mum taught me to make it and its always been on the thick side .I'm not keen on runny thin custard too much like school dinner stuff
Good Luck
P.S. I use semi-skimmed milk as whole milk is always too thick

meritaten

can I just ask? which milk are you using? I had terrible problems getting my custard to thicken and then stay thick for trifles. my mum solved this one for me. she asked was I using skimmed milk! nope, semiskimmed! she said use whole milk and I wouldnt have a problem. so I did, and guess what? the only problem i have is that the custard thickens brilliantly for trifles but is a little TOO thick for our tastes otherwise! lol so I buy carton custard from aldis for pouring over desserts etc but for trifles uses Birds powder and WHOLE milk.