Custard Powder Recipe Whiskaffair

on Jul 28, 2023, Updated Sep 26, 2023 You may like some more dessert recipes: Bread Halwa, Masala Gur, Punjabi Panjiri, and Mango Srikhand. Growing up in India, eggless custard made using a powder mix was one of the most popular desserts. It is still made at homes for parties, festivals, and get-togethers. Now, like most things, I like to make my own custard powder as well. With so much news about adulteration and harmful chemicals in store-bought mixes, I prefer to make as many things at home as possible. It hardly takes any time, and you are assured of what you are eating. So try this recipe and make custard using it.

About Custard Powder

This eggless Homemade Custard Powder is a breeze to make at home. It comes together in just 5 minutes using five simple ingredients from scratch. Although it is easily available in grocery stores, making it home is preferable as it uses high-quality ingredients. It does not contain preservatives, and you can skip adding artificial color. Traditional custard has added egg yolks, and people who don’t eat eggs might find the taste a bit eggy. But when made using this eggless powder, the custard tastes equally delicious, minus the eggy taste and smell. The warm, creamy instant custard made using homemade powder mix is super delicious and has a fresh taste compared to the store-bought one. It is also gluten-free. My recipe yields approximately 1 and ½ cups of powder to make custard for 10-12 people. You can easily half, double, or triple the recipe as needed. Store the powder in an airtight, cool, dry container. It will keep for up to three months. To increase the shelf life, refrigerate it for up to 6 months. You can use this homemade powder to make fruit custard, custard ice cream, or custard milkshake, or add it to sabudana kheer. Cornstarch acts as a thickening agent and gives a creamy texture to the custard sauce. You can replace it with water chestnut flour or arrowroot powder. If vanilla powder is unavailable, you can skip adding it to the recipe. Instead, add vanilla extract (vanilla essence) while making the custard. You can also use vanilla sugar as a replacement for vanilla powder. The same goes for yellow coloring. If you only have a liquid color, add it while making the custard. You can also choose to skip adding the color altogether. In this case, your custard will be white. So, you can only use dry ingredients to make powder. If they are wet, add them later while making the custard. You can also replace the yellow food color with a pinch of turmeric. The color will be milder, but it is a good alternative if you are sensitive to food coloring.

¼ cup icing sugar (confectioner’s sugar) 1 cup milk powder ½ cup cornstarch 1 teaspoon vanilla powder ⅛ teaspoon yellow food color powder

Mix well using a wire whisk or a spoon. If the vanilla powder is not available, skip adding it. You can add some vanilla extract while making the custard instead. Transfer the powder to a clean and dry glass jar and store it in a cool and dry place. Stir together 2 tablespoon custard powder and ¼ cup of chilled milk to make a lump-free mixture. If the mixture has lumps, pass it through a fine-mesh strainer. Pour the custard powder mixture slowly into the pan with the milk and stir continuously until the custard thickens. Remove the pan from heat and cover it with cling wrap to prevent a cream layer from forming on top. Chill the custard and serve with fresh fruits and jelly. If you don’t have icing sugar, you can powder the regular sugar in a blender to make a fine powder. Since icing sugar has added cornstarch, add 2 tablespoon of extra cornstarch to the recipe. While making the custard, it is important to dissolve the powder in a little milk to avoid lumps. If you still have lumps in your mixture, pass it through a fine-mesh strainer. If the final custard has lumps, you can pass it through a fine-mesh strainer. Add ½ cup of cocoa powder to the mix to make chocolate flavored powder.