Custard powder is a blend of ingredients that, when mixed with sugar and milk, produces a custard-like sauce. It was originally developed as an alternative to egg-based custard, making it easier and quicker to prepare. It provides a consistent texture and flavor without the complexities of traditional custard making. Its characteristic yellow color often comes from added colorants.
Nutritional Information (per 100g):
- Calories: 356 kcal
- Protein: 0.9g
- Carbohydrates: 88g
- Sugars: 11g
- Fat: 0.5g
- Fiber: 0.1g
- Sodium: 230mg
- Potassium: 48mg
(Note: Nutritional values can vary based on the brand and specific formulation.)
Ingredients:
- Cornflour (cornstarch)
- Salt
- Flavorings (commonly vanilla)
- Coloring (often annatto)
How to Use: To prepare custard using custard powder:
- Mix a few tablespoons of custard powder with some sugar (as per taste).
- Add a small amount of milk to create a smooth paste.
- Heat the remaining milk in a saucepan until it’s just about to boil.
- Slowly whisk in the custard paste to the hot milk.
- Continue cooking and stirring until the mixture thickens to a creamy consistency.
- Remove from heat, and it’s ready to serve.
Recipe Idea – Fruit Custard: Ingredients:
- 2 tbsp custard powder
- 2-3 tbsp sugar (adjust to taste)
- 500 ml milk
- A mix of chopped fruits (apple, banana, grapes, pomegranate, etc.)
Instructions:
- In a bowl, mix the custard powder and sugar with a little cold milk to make a smooth paste.
- Boil the remaining milk in a saucepan.
- As the milk begins to boil, reduce the heat and slowly add the custard paste, stirring continuously.
- Cook for a few minutes until the custard thickens.
- Remove from heat and let it cool. Once cooled, refrigerate for an hour.
- Serve chilled with a mix of your favorite fruits on top.
Diets it fits into:
- Vegetarian
- Vegan (if prepared with non-dairy milk)
- Gluten-free (ensure the product doesn’t contain any gluten-containing additives)
Note: Always check product labels, as processing and additives can affect dietary compatibility.
