It might seem silly to publish a how-to for a product that contains instructions on the packet. But I've seen so many Bird's type custard disasters and explosions that it doesn't feel all that daft at all. So this how to make custard powder custard guide is my way of making this traditional British treat fool proof - quickly, easily and in the microwave.
Measure 3 tbsp Custard Powder and 2 tbsp Sugar into a medium sized mixing bowl.
Pour in a little of 500ml Milk and mix until the powder and sugar makes a paste.
And a little more milk to make a looser liquid.
Pour the rest of the milk in and whisk until fully combined. Make sure to scrape the bottom and sides of the bowl to make sure there is no paste or powder left unmixed.
Note – You can do this using a large microwave proof measuring jug. Just fill the jug to just over 500ml when adding the milk.
Microwave on high for 3 minutes.
Take the bowl out the microwave and give the custard a whisk.
Microwave on high for a further 2 minutes. The custard should be at least partially thickened by now – whisk it all together again so it all one texture.
Keep microwaving on high in 30 second bursts and whisking again each time until your preferred thickness. If it is very nearly where you want it, reduce to 10 seconds per time.
Serve as desired.
Notes
My custard was perfect with 6 minutes of total cooking using a 700w microwave and a thick plastic mixing bowl.The material of your bowl or jug will affect the cooking time. The more heat it absorbs, the longer you will need to microwave the food to achieve the same cook. Ceramic and pyrex will absorb more heat than a thin plastic. A thicker ceramic will absorb more heat than a thinner ceramic, etc. Please make sure your dish is microwave safe before using.