Professional Documents
Culture Documents
Custard Block Recipe
Custard Block Recipe
ALICA'S PEPPERPOT
AU GU ST 31, 2011 B Y ALI CA
When I was a little girl I remember my mom making this delicious frozen treat that didn’t quite
have the texture of ice cream, but one that was more like a block of ice. It took a really long time
to melt, but once it did, it was slushy and creamy and simply intoxicating! I recall the
outstanding flavors of cinnamon and nutmeg, ones that would always brighten up my taste buds.
There was one particular ingredient that made this custard block stand out from any other frozen
treat, and that is Bird’s Custard Powder.
Want a view of inside the bag?
Bird’s Custard Powder is a British product and is used for its flavor as well as it’s thickening
properties. It is a cornstarch-based powder that becomes thick once the liquid is added and then
heated to a low temperature. Many people use Bird’s Custard Powder as a substitute for eggs in
many dessert recipes. However, I never remembered my mom using this fragrant powder for
anything else other than custard block and baked custard.
In one of my earlier posts from last year, I posted a recipe for custard block which was made with
heavy cream and eggs. It was just as delicious but just didn’t taste like my mom’s. I have chosen
to replace that recipe with this one, as this feels more authentic and close to my heart.
Print
Ingredients
Instructions
1. In a mixing bowl, whisk all ingredients together until custard powder has completely
dissolved.
2. Pour mixture into a deep saucepan and turn heat to medium-low. With a spoon, continue to
stir mixture until custard becomes slightly thick. If you walk away the custard will get
lumpy and you will have to start over! If it coats the back of a spoon just slightly, then it is
ready. See picture above with spoon test to visualize what this is supposed to look like when
ready.
3. Pour mixture into the desired dish and freeze for 5-6 hours.