Want to know how to make custard powder from scratch? It takes just minutes and is shelf stable so you can have warm, creamy vanilla sauce at the ready, in no time.
2 ½tablespoonswhite granulated sugar (or to taste)
For best results, always weigh ingredients where a weight is provided
Equipment
Large bowl
Fine mesh sieve
Balloon whisk
Instructions
FOR THE HOMEMADE CUSTARD POWDER:Add the milk powder, corn flour, food colouring and vanilla to a fine mesh sieve over a large bowl. Whisk well to combine.
Transfer to an airtight container and store in the pantry.
TO TURN IT INTO CUSTARD:Add ½ cup of custard powder to a medium saucepan with the sugar and milk.
Whisk to combine, then heat over low-medium heat, stirring constantly with a whisk until beginning to bubble. Continue to stir while bubble break the surface for 30 seconds until quite thick.
Add more milk if you want a thinner consistency.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Milk powder: You can use skim or full cream versions. I use skim and nutritional info provided is based on skim milk powder.
Vanilla: I like to use Masterfooods Vanillin Sugar as it blends in easiest and remains shelf stable. There are many other brands of vanilla sugar too.
You can use pure vanilla extract but use a food processor or blender to combine the mixture instead of the whisk and bowl.
If using extract, as it’s a wet ingredient you will get a few lumps. This is fine - just try not to blend it too long as the warmer the mixture gets, the bigger the lumps get and just make sure any lumps are well dispersed in the mix. This way, when you scoop out the powder to use it, each batch will still have vanilla in it. You can also use vanilla beans straight from the pod blended through.
Milk in the custard: Whole / full cream milk will give a creamier sauce, however you can use light or skim milk or even water if you’d like a lighter version. You can also use other milk alternatives though they will add their individual flavour to the custard.
Storage: Store in an airtight container in the pantry. Dry mix will last as long as the expiration on your milk powder. If you use vanilla extract or beans, you should try to use the custard powder within a month.
Nutritional values are based on just the custard powder made with skim milk powder. Values for the made custard will depend on the type of milk you use.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.