An American question about UK Food

[LisaS]

A half pint is about 250ml if that helps

Thanks! American measuring cups do have milliliter markings so that does help!

 

[nursejackie]

I love a well-made custard, there is no comparison between tinned or powdered with the real thing freshly made. Of course, the experience is enhanced when poured over your favourite dish, in my case it's apple crumble.

 

[BudgieMama]

I shouldn't have read this thread tonight. I'm now dreaming of pudding and custard!

 

[BLAZEY]

If you are ever in Canada, Birds custard powder can be found in any baking section of a Canadian grocery store. I have a container used for making Nanaimo Bars.
http://www.kraftcanada.com/recipes/nanaimo-bars-89644

 

[Tanzanite]

Publix sell it and World market sells Ambrosia custard ready made in cans so yummy .

 

[Chuck S]

Wow, those nanaimo bars sound yummy!

 

[Pooh's-Honey-Pot]

I'm literally craving custard now I've read this *drool*

 

[Aardvarks]

Birds custard is to custard is the same as saying that a MacDonalds cheeseburger is a real cheeseburger.

Birds Custard is the convenience version that grew in popularity during the war. Neither my Mam nor my dear wife have ever made custard using custard powder, they use fresh egg yolks and milk.

We do also have solid custards or set custards and these are again made with raw ingredients and not powder.

In France I believe that custard is called 'creme englaise'

 

[carmelhp]

Sounds like what in the U.S. would be called vanilla pudding. Here's a recipe for vanilla pudding:

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2tablespoons butter or margarine, softened
2teaspoons vanilla

• 1
  In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• 2
  Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
• 3
  Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

 

[Chuck S]

Yes and no. Pudding is a stand alone dessert. British custard is often thinner, and used as a topping for cobblers and baked goods. More like a vanilla cream.