Don't laugh but I have a question about making instant custard...

[CurlyhairedAssassin]

I don't know how I've got to the age of 37 and never made up some Birds Custard with the tin of powder but anyhow....

am making a trifle. I have prepared custard with a pint of milk as per the "recipe" on the tin. It's been on the boil and have stirred it etc but it still doesn't seem a thick custardy consistency. Does it thicken up as it cools or what? My mum told me that when I put it on the trifle it's best if it's cooled down, but I just can't imagine it getting thick enough.

It certainly doesn't look as thick as me.

[Clary]

The recipe on the tin is for quite a thin custard I think, such as you might pour over your pie.

Can you make a small amount more and make it very thick ie with very little milk and lots of powder, then mix the two together?

[littleducks]

I'm seriously crap at making custard from custard powder, but its the powder that makes it thick so perhaps add a little more then boil

[clayre]

It thickens as it cools, I stood with mine in a basin of cold water, whisking it till it was cool enough enough to put on the jelly, I always also put in a bit more custard powder and a bit less milk!

[Clary]

Hah! Clayre - proof that you and I are not the same!

[AnnoyingOrange]

you need to add more powder ( mix with milk to avoid lumps), as clary said, it is quite a thin custard if you follow the instructions

[CurlyhairedAssassin]

Thankyou, I knew I could count on Mumsnet! I will make another bit of paste then add it to the thin stuff I've already done and boil it up and hopefully then as it cools down it will thicken up further as well.

Thanks!!!

[DataMat]

It's easy to make birds custard once you understand the science behind. It really is so simple once you understand that; oh and its just as quick as those instant mixes, without the added preservatives, which is a big bonus, and also you can control exactly how much sugar you want in the custard and also how think you want it.

Put the milk on high boil, mix your powder with a little milk. You want a nice thick paste!

The more milk you have on the boil you less likely you will have super thick custard. Anyway, watch the milk. As the milk approaches the boiling point it will begin to girgle and bubble from all around the edge. Now be quick. Just as you see the milk rise, take the milk off boil, and add to you paste and mix well. The custard should thicken almost instantly and that is that. And all this can be done in around 5 minutes. I would call that reasonable myself and hardly time consuming. You could slow true process down by taking off boil earlier and returning to the boil for a gentle simmer, thus allowing you better control of the end result (the thickness and consistancy) but methods are fine. My original method could be a bit messy though as the milk may splatter on the kitchen surface, but that can be cleaned up!

[quince2figs]

I would say it’s best to bring the combined milk and powder to the boil, and simmer (stirring) for a few minutes. This will mean maximum thickening capacity of the power, and avoiding a floury aftertaste.
You need at least double the powder on tin for a fairly firm trifle custard which won’t collapse!