Recipe for Bird's Custard
Hello,
I have been following the recipe on the back of the Bird's custard label but i don't know why my custard always comes out runny :(( Its not thick like custard should be. I've been told that Bird's custard is one of the best so why isn't it working for me? Can someone write me EXACT steps how to make simple custard using Bird's custard power (no eggs)? I'd really appreciate it. Note: i'm using 2% milk...not whole milk. Will this make a difference? Thanks, Stu |
"Stu" wrote in message > Hello, > > I have been following the recipe on the back of the Bird's custard > label but i don't know why my custard always comes out runny :(( Its > not thick like custard should be. I've been told that Bird's custard is > one of the best so why isn't it working for me? > > Can someone write me EXACT steps how to make simple custard using > Bird's custard power (no eggs)? I'd really appreciate it. > > Note: i'm using 2% milk...not whole milk. Will this make a difference? > > Thanks, > Stu I have my own thoughts, but try posting your question on uk.food+drink.misc - there will be lots of helpful advice there, I'm sure. Dora |
"Stu" > wrote in message oups.com... > Hello, > > I have been following the recipe on the back of the Bird's custard > label but i don't know why my custard always comes out runny :(( Its > not thick like custard should be. I've been told that Bird's custard is > one of the best so why isn't it working for me? > > Can someone write me EXACT steps how to make simple custard using > Bird's custard power (no eggs)? I'd really appreciate it. > > Note: i'm using 2% milk...not whole milk. Will this make a difference? > > Thanks, > Stu > Could be that your not getting the milk hot enough, or it's cooling before it heats up the powder mixture. Have you tried returning the custard to the pan and simmering, stiring constantly so that it doesn't stick to the bottom of the pan, until it thickens? Hope that helps Sarah |
On Mon 10 Oct 2005 02:19:28p, limey wrote in rec.food.cooking:
> > "Stu" wrote in message > >> Hello, >> >> I have been following the recipe on the back of the Bird's custard >> label but i don't know why my custard always comes out runny :(( Its >> not thick like custard should be. I've been told that Bird's custard is >> one of the best so why isn't it working for me? >> >> Can someone write me EXACT steps how to make simple custard using >> Bird's custard power (no eggs)? I'd really appreciate it. >> >> Note: i'm using 2% milk...not whole milk. Will this make a difference? >> >> Thanks, >> Stu > > I have my own thoughts, but try posting your question on > uk.food+drink.misc - there will be lots of helpful advice there, I'm > sure. > > Dora Dora, did I read somewhere that Bird's was not going to make the custard anymore? -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
Stu wrote:
> Hello, > > I have been following the recipe on the back of the Bird's custard > label but i don't know why my custard always comes out runny :(( Its > not thick like custard should be. I've been told that Bird's custard is > one of the best so why isn't it working for me? > > Can someone write me EXACT steps how to make simple custard using > Bird's custard power (no eggs)? I'd really appreciate it. > > Note: i'm using 2% milk...not whole milk. Will this make a difference? > > Thanks, > Stu > Most pudding mixes that use cornstarch for thickening warn against using anything other than whole milk for best texture. gloria p |
Stu wrote: > > I have been following the recipe on the back of the Bird's custard > label but i don't know why my custard always comes out runny :(( Its > not thick like custard should be. I've been told that Bird's custard is > one of the best so why isn't it working for me? > > Can someone write me EXACT steps how to make simple custard using > Bird's custard power (no eggs)? I'd really appreciate it. > > Note: i'm using 2% milk...not whole milk. Will this make a difference? >From a web search I'd guess your Bird's Custard is similar to Junket Rennet custard, which also, due to lack of egg, often turns out watery... so why pray tell are you using this bird shit? http://en.wikipedia.org/wiki/Bird's_Custard |
"Wayne Boatwright" wrote in message > > Dora, did I read somewhere that Bird's was not going to make the custard > anymore? > > Wayne Boatwright *¿* What? The end of the British Empire? Seriously, the link below was interesting to me - I didn't know Premier Foods had acquired Bird's -- from Kraft!! I didn't even know Kraft had acquired Bird's. I can only assume the custard powder is still being made, since it has always been popular and such a timesaver. Don't know, though. My own thoughts are that the OP is perhaps not cooking it quite long enough, or using the wrong milk grade. It also thickens as it cools slightly, so it's hard to tell what he's doing. Dora |
"Stu" > wrote in message oups.com... > Hello, > > I have been following the recipe on the back of the Bird's custard > label but i don't know why my custard always comes out runny :(( Its > not thick like custard should be. I've been told that Bird's custard is > one of the best so why isn't it working for me? > > Can someone write me EXACT steps how to make simple custard using > Bird's custard power (no eggs)? I'd really appreciate it. > > Note: i'm using 2% milk...not whole milk. Will this make a difference? > > Thanks, > Stu > That's because it's supposed to be that way. Bird's custard or most English style custard powders instand or cooked are made for pouring over things. They do NOT set into a pudding type consistency. MoM |
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Stu wrote: > > Hello, > > I have been following the recipe on the back of the Bird's custard > label but i don't know why my custard always comes out runny :(( Its > not thick like custard should be. I've been told that Bird's custard is > one of the best so why isn't it working for me? > > Can someone write me EXACT steps how to make simple custard using > Bird's custard power (no eggs)? I'd really appreciate it. > > Note: i'm using 2% milk...not whole milk. Will this make a difference? > > Thanks, > Stu Bird's custard, made according to package directions, will be fluid (it's meant for pouring). It won't set solid like a baked custard. Perhaps you aren't cooking the custard mix long enough to thicken properly. |
On Mon 10 Oct 2005 04:15:44p, limey wrote in rec.food.cooking:
> > "Wayne Boatwright" wrote in message > >> Dora, did I read somewhere that Bird's was not going to make the >> custard anymore? >> >> Wayne Boatwright *¨* > > What? The end of the British Empire? > Seriously, the link below was interesting to me - I didn't know Premier > Foods had acquired Bird's -- from Kraft!! I didn't even know Kraft had > acquired Bird's. I can only assume the custard powder is still being > made, since it has always been popular and such a timesaver. Don't > know, though. There was a thread about this in the UK group some time back. As I recall, at that point in time nothing had been written about Bird's continuing to be produced. I think the acquisition had been announced but not the details. > My own thoughts are that the OP is perhaps not cooking it quite long > enough, or using the wrong milk grade. It also thickens as it cools > slightly, so it's hard to tell what he's doing. That would be my guess, too. Perhaps both. I remember my mom making a cooked Jell-o pudding once using skim milk. It was dreadful, and also thin consistency. If something calls for whole milk, there's usually a reason. :-) Cheers! -- Wayne Boatwright *¿* _____________________________ http://tinypic.com/dzijap.jpg Popie-In-The-Bowl |
On Mon, 10 Oct 2005 18:26:06 -0600, in rec.food.cooking, Arri London
wrote: > > >Stu wrote: >> >> Hello, >> >> I have been following the recipe on the back of the Bird's custard >> label but i don't know why my custard always comes out runny :(( Its >> not thick like custard should be. I've been told that Bird's custard is >> one of the best so why isn't it working for me? >> >> Can someone write me EXACT steps how to make simple custard using >> Bird's custard power (no eggs)? I'd really appreciate it. >> >> Note: i'm using 2% milk...not whole milk. Will this make a difference? >> >> Thanks, >> Stu > >Bird's custard, made according to package directions, will be fluid >(it's meant for pouring). It won't set solid like a baked custard. >Perhaps you aren't cooking the custard mix long enough to thicken >properly. Funny, I hadn't thought of that when I read the first post -- Stu, what are you expecting? Something to pour over apple pie, or something to put in a pastry case like an egg custard? Doug -- Doug Weller -- exorcise the demon to reply Doug & Helen's Dogs http://www.dougandhelen.com A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com Doug's Archaeology Site: http://www.ramtops.co.uk |
"Doug Weller" in message > Arri London > wrote: > >> >>Bird's custard, made according to package directions, will be fluid >>(it's meant for pouring). It won't set solid like a baked custard. >>Perhaps you aren't cooking the custard mix long enough to thicken >>properly. > > Funny, I hadn't thought of that when I read the first post -- Stu, what > are you expecting? Something to pour over apple pie, or something to put > in a pastry case like an egg custard? > > Doug When I was a child, my mother would make a pie that I loved - single-crust pastry (baked), spread with raspberry jam and sliced bananas and covered with a layer of extra-thick Bird's custard. The rest of the time, the custard was poured over cooked fruit, or apple pie, or whatever. Dora |
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