INSTRUCTIONS

Grandpa’s Custard for Two

A microwave oven actually does a better job of preparing this than a stovetop.  Microwave instructions are in bold italic letters.

• 2 level TBL Birds Custard Powder
• 1 TBL Granulated Sugar
• 1/2 pt (8 oz) milk
• 1/4 tsp vanilla
• optional:  1 egg yolk
• optional:  1/2 C cooked white rice

1. Mix custard powder with sugar
2. Mix 1-2 TBL cold milk and vanilla into custard powder
3. OPT:  Add egg yolk to the mixture
4. Heat larger portion of milk to a simmer (about 90 seconds in microwave)
5. Temper hot milk into the custard mixture
   – Pour hot milk into the colder slurry, stirring continually.
6. Add rice if making rice pudding or prickly pear syrup for a SW flavor
7. Return to pan and cook, stirring until thickened, or put into microwave for 11 second intervals.  Start with 4 cycles.  5 might be necessary, expecially if preparing with rice.
8. Whisk in your raisins or 1/2 tsp flavoring syrup
9. Pour into serving bowl and let cool 5 minutes.

Step by Step Instructions from the label on the Box/Can

BIRD’S CUSTARD POWDER

• 1/4 Birds Custard Powder
• 1-2 TBL Granulated Sugar
• 1 pt (16 oz) milk

1. Mix custard powder with sugar
2. Mix 2 TBL cold milk into custard powder
3. Heat larger portion of milk to a simmer
4. Temper hot milk into the custard mixture
5. Return to pan and cook, stirring until thickened

Homemade Custard Powder

GRANDPA’S CUSTARD POWDER

• 4 oz (1/2 C) Confectioner sugar
• 1/4 C dried milk powder
• 1/4 C corn starch
• 1/4 maple sugar (fine is preferred)
• 1 teaspoon of salt
• 1 tsp almond powder or instant pudding of your choice
• OPTIONAL:  3 oz Dutch cocoa plus 1/4 additional confectioner sugar
• OPTIONAL:  Quarter teaspoon of Carmencita Colorante

RECIPE:

1. To 1 C mix, add 1 C milk and 1/2 C heavy cream
2. Whisk together, then bring to boil over medium heat
3. Simmer on low for about 4 minutes or until thickened
4. Stir in 1/2 tsp vanilla and sieve into cups
5. Refrigerate at least an hour

What does Temper mean?

TEMPER BRINGS HOT AND COLD TOGETHER

Tempering is a way to mix hot and cold liquids and keep them from forming lumps.  The most common thing where lumps can be prevented is gravy.  We’ve all had lumpy gravy, but if the flour had been TEMPERED into the liquid, lumps would not have formed.

As far as eggs, that is another very common thing needing tempering.  When you add a hot liquid to your eggs, or add your eggs to a hot liquid, you will generally end up with scrambled eggs.  The goal is to combine the ingredients of two different temperatures.

Tempering is quite easy.  It just takes you an extra minute of cooking time, but the results are worth it.   In the case of Birds Custard Powder, if you just put the powder into the hot liquid lumps will form.  If you dump the mixture into the hot liquid all at once lumps will form.

To temper the two together, pour the hot liquid into the colder liquid VERY VERY SLOWLY while whisking continually.  You can speed up a little bit as you continue to pour, but never EVER stop whisking.

Once the liquids are combined, continue to cook until thickened.  Not too quickly again because haste makes waste… and lumps will form.