Plz HELP!?

Question

Could anyone plz give out a more detailed (estimate) recipe to make tat custard POWDER???
I appreciate ur time
Joanne

there's no custard powder available in the supermarket or market around my place and i need it to bake sum butterscotch.... please help me!

Answer 1

Hears a great recipie for british custard tart:
pinch of saffron strands ground in mortar, then soaked in 1 1/2 tablespoons of warm water
4 egg yolks
235ml double cream
85ml milk
45g white sugar
pinch salt
sweet shortcrust pastry

1. Pre-heat the oven to 200C/400F/Gas mark 6.
2. Roll out pastry and use to line small tins. I did a variety of sizes but all roughly 3-4 inches wide.
3. Prick, fill with baking beans and pop into oven for about 15 minutes to bake 'blind'. Keep an eye on so that the pastry doesn't colour and burn.
4. In the meantime mix up your custard. This recipe doesn't call for you to heat the custard whilst you mix it, all ingredients are whisked together cold. First beat the eggs yolks lightly, then add the cream, milk, sugar, saffron water and salt. Simple.
5. Take tart cases out of oven, tip/pick the baking beans out. Turn the oven down to 160C/325F/Gas mark 3.
6. Pour custard into tart cases and return to oven. I let mine bake for 25 minutes. You want the custard to be just set as it will continue to cook after the tart is removed from the oven.

When the tarts first came out of the oven they were a frightening sight. The custard mixture was quite frothy when it went into the cases, and the hot custard puffed up in the oven. Fortunately as the tarts cooled the custard settled, leaving a ripple effect and some attractive bubbles.

Answer 2

OK hun, I don't know about "custard powder" per se, but I can give you the recipe that is on the box of cornstarch for making your own custard from scratch (which tastes much better anyway).
In a sauce pan over medium low heat combine:
2 tablespoons cornstarch
1/4 cup sugar (if you want it sweeter add more to @1/3 cup)
2 cups milk or half n half
heat this til it thickens stirring constantly. Take off heat and add: 2 Tablespoons butter or margerine and stir til melted and combined and then in a seperate bowl, beat one egg, add a little of the hot mixture to the beaten egg to get the egg to temp and so you don't scramble and "cook" the egg.
Add the egg mixture to the rest of the custard with 1 teaspoon vanilla extract. Mix thoroughly.
Pour into your serving dishes or into a bowl, cover with plastic wrap touching the custard, and let cool and it is set.
The plastic wrap keeps a skin from forming on the top of the custard.

Answer 3

I don't think you'd even need custard powder to make butterscotch, unless you're talking about butterscotch pudding or butterscotch custard.

An old classic butterscotch recipe:
Take 1 pound of brown sugar, 1 pint of water. Dissolve it thoroughly and put in saucepan to boil, stirring constantly (keep aqn eye on the heat and turn down to medium if you need to to keep it from boiling over). When a drop of it placed in cold water forms a soft ball remove from heat and add 1 teaspoon of butter: flavor with lemon juice (though I'm sure this could be omitted). Pour on marble slab or generously buttered sheetpan, when cold cut into squares. If you wanted butterscotch candy, you'd have to cook this until a drop put into cold water sets up hard (hardball stage) and then twist the sheetpan or drop on the counter to break it into pieces.

If you want a butterscotch sauce, do the same thing, but take it off the heat before it reaches the softball stage, about when it coats the spoon and runs off in a ribbon.

In all these suggestions, make sure the mixture does not boil over or splash on your skin as it's much like napalm.

Truthfully, I know how to make custard, but no idea how to make it into powder.

Answer 4

1) Place money in wallet.
2) Go to (local) Grocery store.
3) Take packet of custard off shelf.
4) Go to Experess Lane with shortest line (since you have 1 product only)
5) Pay for packet
6) Go home.
7) Follow directions on package.
8) Serve.

My grandmother is Scottish, and even SHE (frugal as she is) refuses to make her custard from literal scratch!!

Edit: Ok, no one in the area carries it? Unusual...the link (below) will take you to a site that describes exactly how to make custard powder.

http://www.recipetips.com/glossary-term/t--38330/custard-powder.asp

Answer 5

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Answer 6

Seems like your SOL!