Google: “Custard is pudding’s close cousin and is typically made of eggs, sugar and milk, and is either baked or stirred using gentle heat. Custard is a thick, rich, creamy sweet or savory dessert, egg yolks, cream, flavourings (vanilla, nutmeg, etc.) and optionally, sweeteners (sugar, honey). Basic custards are thickened and set by eggs alone. A small amount of starch such as can be found in some recipes; they contain ingredients such as flour, cornstarch, tapioca, arrowroot or potato starch for added thickening power and for adding in for more body, also making them able to endure cooking more foolproof under direct heat.”

“Custards are prepared in two ways: from gently cooking on the stovetop, called STIRRED or in the oven, known as BAKED.” Today I am trying with frozen berries. I got some custard powder from my friend. She told me to make sure add some milk in the custard powder to dissolve custard powder. I know I can buy my own custard, but the box is big, and I will never use them all. I am exploring the thickness this time using custard powder, thickened cream with milk.

I have accidentally used the wrong sugar; I have added icing sugar. I am glad that it turned out well not too thick and it taste great with berries. In addition, I have added chocolate sprinkles for some crunch. It’s delicious and a great way to eat fruits with. Let’s cook!!!!!

Ingredients

2 c milk
1/2 c thickened cream
1/4 c milk
4 Tbs custard powder
1 Tsp vanilla extract
50 g icing sugar

Garnish

frozen berries or any fresh fruits of your choice
chocolate sprinkles (OPT)

Method

Heat milk, thickened cream, sugar and vanilla in a big pot on medium heat stir until sugar dissolves about 3-5 minutes. Remember avoid boiling. In a measuring jug put custard powder, once the milk mixture is hot, spoon 1/4 c milk mixture into the custard powder. Stir until milk mixture is smooth, no lump and you have a custard liquid.

Add this no lump custard liquid into the rest of the milk you were heating. Then add vanilla essence. Heat the milk and custard mixture over low medium heat. Continuously mixing until custard become thick. Make sure you keep stirring continuously so no lumps form.

Maintain a steady heat of low medium and keep an eye on the consistency as you want the custard to reach a thick consistency that can still be poured without reaching a lumpy stage. This would take about 7-12 minutes. Check at 10 minutes and if you are satisfied with the thickness of the vanilla custard by using a spoon and coat custard on spoon back; see if it is thick yet runny consistency.

Remove from hob, and immediately pour it into bowls, and cover with cling wrap lightly touch the custard and cool to room temperature and then refrigerate for 4-6 hours to chill. Before serving add in berries and sprinkles chocolate. Enjoy!!!!

https://helenscchin.com/2022/04/09/berries-custard-pudding/

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