To expect Bird's custard to set???

[singlemum2013]

I tried making custard for DD's pudding tonight and I used Bird's custard powder (the traditional one not the instant). I have an electric ceramic hob and I used a small non-stick milk pan. I stirred the mixture for 30 minutes and it came to a boil but I gave up hope of it setting and we just ate it runny!!! Also it burnt and stuck on the bottom of the non-stick pan!!! I'm not usually so hopeless at cooking. Anyone here have any advice on how to set the custard?

Think you have to add more powder and let it cool to make it set

I make it in the microwave. Heat the milk to near boiling, add the powder and sugar (mixed up with a little milk) then heat again.

If you want solid custard you need to let it cool and use more powder than the instructions - the box instructions are for runny custard

Do you mean thicken rather than set?

Custard doesn't normally set unless it is left to go cold. I normally mix the custard powder & sugar in a jug with a small amount of milk and warm up the rest of the milk in a pan. When the milk is hot (but not bubbling) I pour it into the jug and whisk it up quickly. I then usually pour the whole lot back into the pan and heat gently til it thickens.

Birds instructions on the tin will give you a pouring custard. I don't know if you should increase the powder to thicken it or if that would make it too powdery in texture. You'll have to make real custard with eggs to get a proper set.

Yep, not enough powder. To be thick for a trifle etc you need at least double what it says on the instructions. Then let it got cold to be like a jelly.

Check the date on the custard powder.... could well be out of date! Especially if you are certain of your quantities

Custard is supposed to be runny! Or at least the box instructions on Birds Custard suppose this to be the case. If you want it to set - i.e. suitable for a trifle - then ideally you need to make it fresh or buy ready made chilled custard.

You need more powder and sugar for a thicker custard. If you want to add more, mix it with cold milk first, before whisking in to the cooking custard

you need at least three tablespoons for half a pint of milk to get thick custard, I really do not know what they are thinking with the packet instruction of 2 tbs to a pint.

idiots.

and for it to set it'll need to get cold.

The instruction on the Bird's tin are for a very runny pouring custard. Use more powder and sugar if you want it more like a tinned custard.

Stand aside, people who know how to cook real custard.

To make Bird's set, you need only what the tin says, but yes you need to let it cool.a bit. The microwave method reduces stress and mess.

For half a pint of custard (ie a couple of helpings), put half a pint of milk in a two-pint jug, then add 1tbsp each of custard powder and sugar. Mix with a fork.

Microwave for one minute, stir with fork. Do this four times. It should suddenly magically turn into custard in the fourth minute.

If you leave it for a bit, it will form a skin. If you chill it (eg on top of a trifle) it will go sliceably solid.

Did you eat it hot or cold?

That said, I probably heap my tablespoons.

When you say set, how set do you mean?

If you used the custard powder from the drum, best to mix the powder into a paste with a little milk beforehand, then warm the milk pour onto the powder, stir, then put back into the pan and bring to the boil stirring all the time then it should thicken. Make sure you have enough powder to milk ratio then it should thicken ok.

I used birds custard to make trifle at Christmas. Unless I misunderstood the instructions, I used 1.5 times the amount it said and it was like concrete when it cooled. I made it in the microwave as I always burn it if on the hob.

If I'd had time I would have done it again with a bit less, but I didn't so I just had to give it a right good stir to break it up a bit. It was still a good trifle but it would have been better with the custard not quite so thick.

you can make it in the microwave, al la MrsHatherway. So long as you don't let it boil over, its low on the mess.
But yes, I'd add more powder than the instructions (and microwave!)

CMOTDibbler - I don't have a microwave, so have to do the pan on hob method.
LL0015 - Brand new tin! Best before June 2015! Thanks.
FunkyPeacock - Yes indeed I mean thicken not set, sorry folks.
CatsClaus - Thank you - I will try 3tbs to 1/2 pint.
Everyone else - thank you for all your replies, looking forward to thick custard next time...

It thickens on standing.

At chez LL...
two highly heaped tbsp of birds to one pint makes a suitably thick custard.
with two rounded tbsp of sugar

Yum
Microwave or hob, either way, remove lumps in a splash of milk first before adding rest of milk and use a whisk.

I have made Birds custard on the hob loads of times and it always thickens as it starts t boil. Did you follow the instructions on the side of the tin OP? Sounds as though you didn't use enough powder. And you can get it to set if you let it cool. I have used it on a trifle without problem.

I'm with you op

I did exactly the same, I measured it perfectly to try and get it right and it was sooo wrong.

Tried it again with a heaped spoon and it over tasted too much

so instant or tinned for me

Weigh the powder the tablespoon instruction is wrong

I made a half pint of Birds. It was a perfect semi solid custard consistency. Then I covered it so it wouldn't form a skin while cooling and left it on the counter till room temp.
When I returned to it to put it in the fridge a few hours later I removed the plastic covering and it had turned to a liquid!...Why? I usually do the same with Jello brand cooked pudding ( also based in cornstarch) but it doesn't turn to liquid after.