Our simple guide on how to make custard and custard powdere outlines several variations of the recipe for delicious desserts.
The pudding is originally from Britain. It has been at home in this country since the 18th century. However, the pudding was originally not a dessert, but the name was used for a wide variety of spicy dishes.
Things to note:
As long as pudding is still warm, it is a thick liquid that is very creamy. The more it cools, the stronger it becomes, until it can even be toppled.
The color depends on the variety, common are the yellow color of vanilla pudding, the pink color of strawberry pudding and the dark brown color of chocolate pudding.
Pudding tastes mainly sweet, which can be easily explained with the relatively high sugar content. However, every pudding powder has a specific flavor.
The main flavors are vanilla pudding and chocolate pudding. However, there are now numerous other taste nuances, for example strawberry, almond and cream pudding. See below for our recipes outlining how to make custard. But then, also read how easy it is to make custard powder!
How to make custard: easy recipe
The preparation basically corresponds to the production of a custard based on a finished product. In addition to the mixtures described below in our section on how to make the powder, you will need 500ml of cow or vegetable milk per unit of custard powder. I like the variant with cow’s milk best, both in terms of taste and consistency. In contrast, the vegan version is always a bit more difficult because the mixture often becomes too runny, at least with oat milk. And this is how you do it:
- 1. Take away a small part of the milk.
- 2. Stir the required amount of your pudding mixture (cornstarch, sugar and flavor ingredients) into the removed milk.
- 3. Bring the rest of the milk to the boil.
- 4. When the milk boils, stir in the mix of ingredients and bring to the boil briefly.
- 5. Fill into glasses or bowls and let cool.
How to make custard powder: easy!
Have you already asked yourself whether there has to be a processed product for everything? Custard powder is such a really superfluous case, because the ready-made mix from the supermarket consists only of the simplest ingredients, but costs many times more than what you would have paid for the basic ingredients.
If you want to do without finished products in small bags and the associated waste, then read on. Numerous custard variations can be made very easily in advance with ingredients that are definitely in your kitchen.
Using ready-made powder is easy and convenient, but it also has some disadvantages. You don’t know what is in the finished powder and you have to tear open a bag for each portion of custard, so you produce rubbish. Not to mention the mountains of rubbish that arise when buying ready-to-serve custards in plastic cups from the refrigerated shelf.
In this post I will introduce you to my favorite recipes for custard powder as a substitute for commercial ready-made mixes. The “home-made ready-mix” can be portioned as desired and its taste varied infinitely.
How to make custard powder: basic recipe
For the basic recipe you will need: 40 g cornstarch (corn flour or maize starch) and 20 g sugar or a powdered sugar alternative of your choice
With these ingredients, custard can be made in many flavors. If you mix both ingredients (as well as other flavoring ingredients as described in the following recipes) and store them in a jar, for example, you will always have ready-made custard powder in the house, inexpensive and without the waste of the small bags.
The classics: vanilla & chocolate
To make a ready-to-use mix for vanilla custard, add a teaspoon of ground vanilla pod or some vanilla pulp to the basic recipe, which is only added when the custard is being prepared.
You can get the classic custard color if you also add a small tip of ground turmeric or saffron. In addition to its yellowish color, the custard also has a slightly spicy taste. To achieve more flavor, you can cook a scraped vanilla pod later during preparation and take it out again before filling the custard.
For a chocolate version, add one to two teaspoons of cocoa or some chopped chocolate to the basic recipe. Dark chocolate is just as suitable for this as milk chocolate or other types of chocolate.
Fruity custards can also be made with this recipe. For an authentic fruit taste, add the zest of the peel of untreated citrus fruits . Unfortunately, due to the moisture contained in the zest, it is not suitable for storage. During preparation, you can also briefly cook some pieces of the peel for a more intense aroma and remove them again before filling.
For a nut custard, add 125 grams of grated hazelnuts, almonds or another nut variant of your choice to the basic ingredients.
In addition to the creations described, many more are of course conceivable. By adding cinnamon and other typical winter spices, you can create a delicious Christmas version, for example: Pieces of nuts or dried fruits give the dessert a special bite.
How is custard turned out of a mold?
Rinse out a large mold or about 4 serving molds with cold water. Cook the custard according to the instructions, fill it in the mold and put it in the fridge for at least 4 hours. Before turning over the top outer edge of the custard (custard skin) slightly detach it from the form with a sharp knife.5
How to cook custard in the microwave
Making pudding in the microwave is easy. Mix the powder with at least 6 tablespoons of 500 ml cold milk in a microwave-safe container. Stir in the rest of the milk vigorously with a whisk, heat at around 600 watts for 6-7 minutes, stirring vigorously with the whisk every 2 minutes. Note: Please follow the instructions for use of the microwave.
Prevent custard skin
To avoid skin formation when cooking custard, place plastic wrap directly on the surface of the hot custard until it has cooled down. However, this should not be the case with custard in a mold. Covering with foil gives the custard a softer consistency and is no longer suitable for turning out of a mold.
Genevieve Dumas is a design, fashion, food and style writer who has worked on major magazines and mastheads in the United States and Europe.