Custard problems

boo81

Well I think im a quite reasonable cook but one thing eludes me....custard! Im not even talking about the homemade stuff, im talking about the Birds custard powder

I use my mums method of mixing the powder and sugar into a paste with milk and then adding the rest of the milk and putting in the microwave.

Now using the instructions on the tin to make 1/2 pint of custard I use 1/2 pint of milk and a tablespoon of powder and one of sugar. Now it never seems to thicken and I always end up adding more powder later.

How much sugar and powder do you put in the milk? I think this is the easiest method, I love really thick custard (ambrosia style) and im not prepared to cheat and get the instant stuff so please help!!

tanith

For us I use 3 tbls of custard powder and 3 tbls sugar to a pint of milk... add a little milk and blend the custard powder and sugar together so there are no lumps... put in the microwave .. I do it for 2 mins at first then stir then keep doing a 30 second blast and keep stirring till its thick , if it goes too thick , no matter just add a little more milk and stir... never had a bad jugful yet...

Chipps

I use the measurements on the tin, ie 2 tbs custard powder etc for 1 pint, but my tablespoons are well & truly heaped, so maybe they are equivalent to 2 level tablespoons-worth.

Also, I often make my own "instant" custard. To make 1 pint, I use 2 tbsp custard powder, 1 1/2 tbsp sugar and 4 1/2 tbsp milk powder. Mix that to a paste with a small amount of cold water, then top up with boiling water & stir like mad. If it hasn't completely thickened up I put it in the microwave for a minute or so (or in a pan on the stove would do the same). It always comes out quite thick, partly because of my generous tablespoons, but also because making it up to a pint means less liquid used than if you start with a pint then add the powder etc. Does that make sense? (I know what I mean, even if it doesn't come across!!!!)

Rikki

I heat my milk in the microwave, add to custard powder and sugar (that has been mixed into a paste) and thicken in a sausepan on the stove.
I find it easier to thicken the custard this way.

jfdi

I put the milk in a pan on the stove, add the custard powder & sugar & then balloon whisk it like crazy as it heats & thickens.

Perfect every time, & as long as you fill the pan with cold water asap & leave it to soak a bit it's easy to get clean too.

Poppy9

Are you using Skimmed milk.

I make mine in the microwave but because it's skimmed milk I use less than 1 pint. I also find I'm less likely to have lumps if I heat the milk in the microwave and add to my paste. If it's not thick enough I put it all back in teh microwave for 30- 60 seconds.

boo81

I had a mixture of milk but mainly skimmed, does it make it thinner then? :think:

Poppy9

boo81 wrote: »

I had a mixture of milk but mainly skimmed, does it make it thinner then? :think:

I find that the skimmed milk doesn't thicken as much as full fat so I just reduce the amount used or up the powder content.

sandy2_2

An old tip is to boil the sugar and the milk together (as it boils at a higher temperature than milk alone), then pour it onto the paste made of custard powder and a little milk. It should thicken instantly without having to return it to the hob to boil.

tanith

Main reason I do mine in the Microwave is because I cannot bear to have to wash a custardy slimy saucepan even if it is non-stick... made in the jug you just blast with water and put in the dishwasher.. only one thing to get washed....

ems2

For a nice change of flavour replace white sugar with soft brown sugar, nice caramel flavour mmmmmmmm