Birds custard powder

[Whoknowswhatanymore]

Am I being unreasonable to think Birds Custard Powder has changed over the years and will no longer make up the way it used to or am I just doing it wrong even though I’m doing it as I did before? Has something changed??

I bought a tub the other day and it seems to be fine. It's still just basically cornflour, isn't it? So you aren't really making custard, so much as thickening milk.

Not as nice as 'proper' custard, but it's fine when it's just what you want on a pie or a crumble.

I'm not sure it's as yellow as when I was a kid. It makes up fine in the microwave though.
If there's a tiny bit stuck to the bottom it'll make a lump.

I can't believe I never realised it's just cornflour I assumed it had some sort of other magic to it. I always make egg custard properly but my sok loves the one granny makes which is just Birds. I guess I can also approximate that by just skipping the eggs and adding some food colouring.

Ambrosia is the only way to go.😋

I make a paste with some custard powder, a couple of drops of vanilla extract, some sugar and a small amount of cornflour paste to thicken it up to the consistency I like. Yum.

But I only make custard once or twice a year, if that!

Then, as other people have said, you need to slake it with a little milk first and then add the rest into the pan to heat gently.

Not saying this is the case here, but often the problem stems from somebody wondering why the original isn't behaving like the instant (when they've added water instead of milk) or the instant isn't behaving like the original (when they've added milk instead of water).

I want custard and jelly . Right now.

You could have just put more custard powder in or you could have made it with just cornflour and vanilla and yellow colouring. It's basically cornflour anyway.

Fun fact: Mr Bird who created it made it for his invalid wife who couldn't digest eggs.