Bird's Traditional Custard Powder 250g (Pack of 1)

Makes a great substitute custard when you don’t have or can’t use eggs. I’ve bought original & vanilla flavored, both easy to prepare.

Tapioca pearls and pudding (or custard) are two different things. Theoretically, you can mix hydrated tapioca pearls in pre-made pudding, coconut pudding, "instant" pudding (which in my opinion tastes horrible), or pudding from scratch--but that's alot of work). I use the following easy recipe which makes great tasting tapioca pudding.> Begin with 2 cups of milk in a 4-cup measuring cup*> Microwave 2 minutes> Stir-in 1/4 cup of Bob's Red Mill Tapioca, Small Pearl, 24-Ounce Units (Pack of 4) **> Stir-in 2 tablespoons of sugar***> Stir-in 1 tablespoon of Bird's Custard Powder 300g, slowly, a little at a time, mixing vigorously****> Microwave 2 minutes, stir> Microwave 30 seconds, stir, repeat, until thick. If you are uncertain about the thickness, then microwave 15 seconds at a time until you are sure---you can't really overcook it. Watch the level in the measuring cup--if it gets near the top (i.e., nearly boils over) stop the microwave immediately.NOTES* I generally use whole milk but you can use 1/2 & 1/2 for richer pudding, or 2% or skim milk for a less-rich pudding. The custard mix contains no eggs, so tapioca pudding made with soy or almond milk would probably be vegan. It is important to use a large measuring cup or mixing bowl because the pudding can boil over in a few seconds** You can soak the pearls (in milk) as long as overnight if you want, if you want them to be softer in the freshly made pudding. In my opinion about 4 hours of pre-soaking is ideal. If you don't pre-soak, the pearls will soften over time in the frig.*** Mix vigorously, I strongly recommend a mini-mixer such as Norpro Cordless Mini Mixer, 5 Piece Set (which costs only $4 and is very useful for other mixing chores). Get a good whirlpool going with the mini-mixer, and slowly add the sugar and then the custard mix. It is important to add the pearls first, because they act as mixing balls to help incorporate the pudding mix faster and easier.**** This is about 1/4--1/2 the amount of mix that Bird's recipe calls for. The tapioca pearls take up volume and themselves contribute starch to the mix which is cooked and thickens the pudding.MAKING NON-TAPIOCCA CUSTARD> Use the above recipe, without tapioca pearls but with about 2 tablespoons of custard mix for a custard sauce, or 2 1/2 to 3 tablespoons of custard mix to make a firm cold pudding.ADJUSTING THE RECIPE> One reviewer, probably trying to make an American-style firm cold pudding, complained that the Bird's Custard is thin and bland. It is bland if you use skim milk. It is thin, if you use the recipe on the container which is really intended for a warm custard sauce. For a cold rich firm pudding, you need to increase both the amount of the custard mix and the amount of the sugar (as in my recipe). Whole milk or real half-and-half make a much richer sauce or pudding than skim milk.> Obviously, if you serve it warm, it is much thinner than the same batch refrigerated overnight. No problem, just be aware of the fact, and adjust your recipe accordingly.> Less obviously, if you serve it warm, it will be sweeter than the same batch refrigerated overnight. No problem, just be award of the fact, and adjust your recipe accordingly.> If you are serving it as a sauce on an already sweet dessert, such as fruitcake, you may want to reduce the amount of sugar. If you are serving it on sour fruit, you may want to increase the amount of sugar.> If you want to pour the sauce over sliced bananas or most other cut fruit, let it cool down first.> You can, of course, double (triple, etc.) the recipe if you need more custard---just beware that it is much more difficult to thoroughly mix-in the custard mix and the cooking times are NOT proportional. In most cases, multiple 2-cup batches are easier to make. To make a large amount, start by making a paste (as described on the container), and cook it in a large pot on a stove, stirring continually.> Most folks tend to over-measure for small volumes, under-measure for large volumes. So, a doubled recipe is likely to produce a thinner sauce or pudding. Not a problem, just beware of it. I strongly suggest using a real measuring spoon, and measure level volumes (that means, use a butter knife to level the filled-tablespoon at the top edge of the tablespoon). Don't "cheat" by using "heaping" tablespoons, instead just add 1/2 tablespoon (or 1 tablespoon, etc.) to your recipe.> When you find the exact combination of milk, custard mix, and sugar which works best for you, write it down, and use that recipe the next time.

I buy a container about once a year. The flavor and consistency is the best way to get that awesome custard flavor to your ice cream, or whatever you are making. I regularly make Nanaimo Bars and use this for the filling and have countless people compliment the flavor, especially the creamy custard center. Follow the directions and don't over do it. Make sure it is mixed until smooth and adjust as you feel is necessary to what you are making.

This is my second. I like the quality of the custard powder but wish the tin could be fuller so I feel like I'm getting value for my money.

It's got no added colorings or weird ingredients. My husband is British, so Bird's custard powder is an essential for our pantry. You can simply make it with milk simply, or I made a more elevated version using heavy cream and added butter to make Boston cream pie filling. It's so delicious! It doesn't contain eggs, but it tastes like freshly made custard. Very delicious!!

This is the perfect quick dessert or custard sauce. Quick, easy delish!

The box this was packaged in came in perfect order however the entire can inside was opened and the contents spilled all over. I immediately threw it in the garbage, box and all.

I always like to have birds custard in my pantry, I love it over pies and it’s good cold with bananas or to use in trifles ,make as thin or thick as you like.