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.\u00a0 The most common thing where lumps can be prevented is gravy.\u00a0 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.\u00a0 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.\u00a0 The goal is to combine the ingredients of two different temperatures.<\/p>\n Tempering is quite easy.\u00a0 It just takes you an extra minute of cooking time, but the results are worth it.\u00a0\u00a0 In the case of Birds Custard Powder, if you just put the powder into the hot liquid lumps will form.\u00a0 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.\u00a0 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.\u00a0 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.\u00a0 Microwave instructions are in bold italic letters. 2 rounded (or 3 level) TBL Birds Custard Powder 1 TBL Granulated Sugar 1 C\u00a0 (8 oz) milk 1\/4 tsp vanilla optional:\u00a0 1 egg yolk optional:\u00a0 1\/2 C cooked … 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":22,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15983\/revisions"}],"predecessor-version":[{"id":23813,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15983\/revisions\/23813"}],"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 – then return the tempered mixture into the remaining hot milk<\/strong><\/em><\/li>\nStep by Step Instructions from the label on the Box\/Can<\/h2>\n
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Vanilla Cream Sauce<\/h1>\n
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Homemade Custard Powder<\/h1>\n
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What does Temper mean?<\/h1>\n