BIRD’S CUSTARD POWDER<\/strong><\/p>\n GRANDPA’S CUSTARD POWDER<\/strong><\/p>\n RECIPE:<\/p>\n TEMPER BRINGS HOT AND COLD TOGETHER<\/strong><\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n 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.<\/p>\n Once the liquids are combined, continue to cook until thickened. Not too quickly again because haste makes waste… and lumps will form.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 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 Mix … Continue reading “Bird’s Custard Powder – Pudding”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137,205,210],"tags":[],"class_list":["post-15983","post","type-post","status-publish","format-standard","hentry","category-dessert","category-medallion-recipe","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15983","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=15983"}],"version-history":[{"count":21,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15983\/revisions"}],"predecessor-version":[{"id":22102,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15983\/revisions\/22102"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=15983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=15983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=15983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"\/medal.jpg\")
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\n– Pour hot milk into the colder slurry, stirring continually.<\/strong><\/em><\/li>\nStep by Step Instructions from the label on the Box\/Can<\/h2>\n
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Homemade Custard Powder<\/h1>\n
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What does Temper mean?<\/h1>\n