Custard Powder

Honestly I promise its no harder than making it with custard powder, you don't even need a recipe as the quantities don't really matter. If you're making a pav as well (I am going to brave that one for the first time this year, wish me luck!) and therefore have lots of egg yolks going spare then make it just with yolks and it will be more yellow, but otherwise whole eggs work fine too. If you use enough yolks then you can even make it without adding flour/cornflour at all. I make it for my my baby all the time using whole eggs, milk, cornflour and banana (no sugar) Depending on how much you need try something like 1.5 L milk plus 3-5 whole eggs or 6-8 yolks, 1tsp vanilla essence, 1 knob butter and 2 Tbl spoons cornflour (you can add more cornflour if it doesn't get as thick as you'd like) add sugar to taste (I'm so used to making it without sugar now but I'd start with 2 Tblspoons and add more if it doesn't taste sweet enough). basically the easiest, most fool proof (read laziest) way to make it is using a blender and the microwave. Combine eggs, sugar, milk, cornflour and a knob of butter and microwave in a pyrex bowl for 2 minutes on high, then tip into the blender and blitz for a few seconds (or use a stick blender to do the same without the tipping) then back in the microwave for another few minutes letting it boil (you need to use a large pyrex for this as it bubbles up quite high) and then when it is looking nice and thick, back in the blender for a final blitz. It will be runny when hot and out of the blender but will thicken on standing. The blender is the key, even if you forget to stir it it and it starts looking more like scrambled egg than custard the blender will fix it :) Pour it into your trifle while still warm, if you don't want a skin to form on top then cover it with gladwrap (the gladwrap actually touching the custard) If you really would prefer a proper recipe try a google search for Alison Holst's "simon's custard", I think thats the microwave version that I used to use (didn't bring my cookbooks over :() ..from memory I always used more cornflour than she suggested though. <em>edited by kiwispiers on 21/12/2011</em>

Is it just to make custard or do you need it for some special recipe? I only ask because it seems crazy to me to drive anywhere specifically to find custard powder considering how easy it is to just make "real" custard with eggs, milk, sugar and cornflour/flour assuming you have those already. 5 minutes in the microwave, with occasional stirs, put in blender to make smooth, done.

If anyone's still looking there's heaps at C4 in Villagio. Regular and flavours.

It was at CC C4 tonight :) on the baking aisle :)

It was at Spinneys @ Pearl this weekend.

I have always found it at Lulu D Ring

For sure I've seen a Fosters Clark one but I can't think where sorry. Will have a look in my travels for you...