Custard Making...

jcb33

jcb33

jcb33

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Joined
11 Apr 2003
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Notts
Ok so I just had a very bad atempt at this.

I had to tablespoon so I added 4 Heaped pudding spoons full of custard powder (Said 2 tablespoons) and 4 of Sugar.

I then added a tiny amount of milk to it and made it into a paste, and boiled the rest of the pint on the cooker, I then poored the milk when boiled into the custard and stired, but it came out extreamly thin, water like so I decided to thicken it...

I added some more powder but that did not work, so I strained it off, put it back in the saucepan and made some more paste in my bowl, I then mixed it all together but it was still water like!

I then read to bring it back to the boil so I did this it took around 1 min and the custard then turned into large lumps of unedible goo!

Rinse and repeat, I get to the stange of pooring into my bowl its much thicker this time (Well I used the remaining half of my custard powder) but there was not enough so I added a little more milk and stuck it in the microwave for 1 min to heat again, but the custard again went lumpy!

I strained off what I could,

2 Pints of milk, and a 300G Tub of custard powder later I am now sitting with a bowl of (Already cold and to sweet) Custard and swiss roll....

Any tips on doing this more successfully next time? I made it this exactly way before with someones help and it came out perfect :confused:
 
i use 1oz (roughly one heaped desert spoon) suger to 1oz powder for every pint of milk, whisk it all together till there are no lumps and bring to boil (on a lowish med heat)then simmer till thick.
it might depend on what mixture you use for quantitys, what did the instructions say? :)
 
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LizardKing said:
i use 1oz (roughly one heaped desert spoon) suger to 1oz powder for every pint of milk, whisk it all together till there are no lumps and bring to boil (on a lowish med heat)then simmer till thick.
it might depend on what mixture you use for quantitys, what did the instructions say? :)
Click to expand...
2 Tablespoons Powder, 1-2 Sugar, 1 Pint Milk.... Was told to make it by the family:

Mix powder + sugar with tiny bit of milk into thick paste
Boil milk
Add together, stir + eat

But that seems to not work.... At all well when I do it myself :(
 
The custard powder i use at work (be damned if im gonna make the real stuff!) thickens up as you simmer it, thats probably were you go wrong :)
 
LizardKing said:
The custard powder i use at work (be damned if im gonna make the real stuff!) thickens up as you simmer it, thats probably were you go wrong :)
Click to expand...
Aye sounds like it, im using way to much to make it the way I was told and then when I put it in the pan it goes *Boom good time* and all gooey
 
Could always try making real custard, I find it easier than struggling to stop the powder from going lumpy :)

Oh and btw: 2 rounded teaspoons = 1 dessert spoon, 2 dessert spoons = 1 tablespoon, etc
 
My father in law makes awesome custard, so thick that no only does a spoon stand up straight in it but you can turn the jug upside down and the custard won't come out!!!

I've tried doing it exactly the same way that he does and I always wind up with custard flavoured milk.

Hav
 
Pour milk into saucepan.
Add custard powder into a mug with sugar
Heat up the milk intil it's very slightly warm. Pour some milk into the mug, just enough to stir it in. Place the pan off the heat.
Stir custard in the mug well until it's smooth then pour into the pan.
Put pan back onto the heat on a low heat stirring slowly until thickens.

To avoid clumps
Do not put the pan on a high heat
Do not leave the pan unattended
Do not add custard powder directly into hot milk or in the pan
Do not add more custard power thinking it won't thicken, it will just give it time. Usually when steam starts rising from the liquid it'll start to thicken, and quickly. Do not leave it boil, once it thickens serve.
 
You only need to add a maximum of 2 heaped tablespoons of powder, thats where you are going wrong.

Just add 2 tablespoons of custard powder, then stir to a paste, stick the boiling milk into the paste (whilst stirring) and retyrn straight away to the pan, leave for a minute and serve.

How can you not make custard? Thats like not being able to boil an egg! :p
 
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