Bird's Original Custard Powder

Details

The original homemade taste. By appointment to her majesty the queen manufactures of cake and culinary products premier food PLC ST Albans. Contains no artificial colors. Delicious bird’s custard in a few easy steps!. All you need: Saucepan. Large jug. Large bowl (2L). 1 pint of milk. 2 tbsp of sugar. You make it special: Use skimmed, semi-skimmed whole coconut or almond milk to make your perfect custard. Vary the milk quantity for your desired consistency. Add more or less sugar to suit your taste. Original custard since 1837. Bird’s s the original custard brand, established in 1837 and loved by generations ever since. Bird’s custard is made and served in millions of homes where proper custard is at the heart of a good pud! Suitable for vegetarians. Drum recycle. Cap recycle. Seal recycle.

Ingredients

Maize Starch, Salt, Colour (Annatto Norbixin), Flavouring.

Directions

All you need: Saucepan. Large jug. Large bowl (2L). 1 pint of milk. 2 tbsp of sugar. On the Hob: 1. Mix 2 heaped tbsp (35 g) of custard powder with 2 tbsp (35 g) of sugar in a saucepan. 2. Measure 1 pint (568 ml) of cold milk, add a little of it (approx. 2 tbsp) to the pan and stir to form a smooth paste. 3. Stir in the remained of the milk. 4. Heat, stirring continuously, until gently boiling. Microwave 800 W, cat E: 1. Mix 2 heaped tbsp (35 g) of custard powder with 2 tbsp (35 g) of sugar in a large bowl (at least 2 L). 2. Measure 1 pint (568 ml) of cold milk, add a little of it (approx. 2 tbsp) to the bowl and whisk/stir with a fork to form a smooth paste. 3. Stir in the remainder of the milk. 4. Heat on full power for 6 minutes, whisking/stirring half way through and again at the end.

You make it special. Use skimmed, semi-skimmed, whole, coconut or almond milk to make your perfect custard. Vary the milk quantity for your desired consistency. Add more or less sugar to suit your taste.

Store in a cool, dry place. Once made up, store in a refrigerator and treat as fresh food.

Best before end see lid or base.