Bird's Vanilla Flavoured Custard Powder 600g (Pack of 1)

I have been using this forever. Love it! Only problem was the container was open and there was white powder inside the box.

Easy to make a sauce for my pudding. It tastes great

Even though the seller describes it as Bird's Vanilla Flavoured Custard Powder 600g (Pack of 1), it is misleading because vanilla is not mentioned on the container label or in the ingredients! Totally dishonest and misleading

Not satisfied. Buy elsewhere. Box was a mess.

Yum Aussy snack 2

I love the large sized container very reasonably priced and availability., maize colored.This product is very popular in the UK, we use it to make a sauce to pour over pies, steamed puddings, fruit , not too runny consistency.It is delicious and not sickly sweet.There may be other brands, but Birds Custard is the best & original one.Thank you Amazon for being here for all of us.

Very nice

This is the original and best custard powder. We used to bring from UK but can now buy it here in Japan!

Bought it for my son but he didn't like it but I love it

5 stars as Birds is the best, came in two drums, not one big one but no probs there. Came 4 days late by Royal Mail.

great product this custard powder .......the only thing is the shipping packages needs to be strengthenedboth times I ordered this product the containers were crushed and custard everywhere

This is the first time I've purchased this item. I don't recall my mother ever using it, but my grandmother may have. It seemed familiar although I can't pinpoint where I've seen or had it before. In any case, I tried using it yesterday, first time, and I think the directions are a bit misleading unless those over in England like their custard very watery. Directions say to use 568 mL(or a pint) of milk, 1-2 tablespoons of custard and 1-2 tablespoons sugar. I used 500mL milk (2 cups), 2 tablespoons custard and 1.5 tablespoons sugar. It was too watery and a bit bland. I had thought it would be thicker like pudding. Next time I'll try the 500mL milk with 3 tablespoons custard and 2 or 2.5 tablespoons sugar. As for the shipping via Amazon, I can't complain. I got the free shipping and it took about 7-8 days to fill the order before shipping. Invoice said delivery would be between Oct 16-20th. It arrived on the 19th, a Sunday via US Postal Service. So far I like it and hope the second batch turns out better. Just a note: for newbie cooks like me don't attempt to add a third tablespoon of the powder to the already boiling milk. Add any extra powder to the paste BEFORE adding it to the heated milk otherwise it will clump up and you'll need to strain it.

Tapioca pearls and pudding (or custard) are two different things. Theoretically, you can mix hydrated tapioca pearls in pre-made pudding, coconut pudding, "instant" pudding (which in my opinion tastes horrible), or pudding from scratch--but that's alot of work). I use the following easy recipe which makes great tasting tapioca pudding.> Begin with 2 cups of milk in a 4-cup measuring cup*> Microwave 2 minutes> Stir-in 1/4 cup of **> Stir-in 2 tablespoons of sugar***> Stir-in 1 tablespoon of , slowly, a little at a time, mixing vigorously****> Microwave 2 minutes, stir> Microwave 30 seconds, stir, repeat, until thick. If you are uncertain about the thickness, then microwave 15 seconds at a time until you are sure---you can't really overcook it. Watch the level in the measuring cup--if it gets near the top (i.e., nearly boils over) stop the microwave immediately.NOTES* I generally use whole milk but you can use 1/2 & 1/2 for richer pudding, or 2% or skim milk for a less-rich pudding. The custard mix contains no eggs, so tapioca pudding made with soy or almond milk would probably be vegan. It is important to use a large measuring cup or mixing bowl because the pudding can boil over in a few seconds** You can presoak the pearls (in milk) as long as overnight if you want, if you want them to be softer in the freshly made pudding. In my opinion, about 4-hours of presoak is ideal. If you don't pre-soak, the pearls will soften over time in the frig.*** Mix vigorously, I strongly recommend a mini-mixer such as (which costs only $4 and is very useful for other mixing chores). Get a good whirlpool going with the mini-mixer, and slowly add the sugar and then the custard mix. It is important to add the pearls first, because they act as mixing balls to help incorporate the pudding mix faster and easier.**** This is about 1/4--1/2 the amount of mix that Bird's recipe calls for. The tapioca pearls take up volume and themselves contribute starch to the mix which is cooked and thickens the pudding.MAKING NON-TAPIOCCA CUSTARD> Use the above recipe, without tapioca pearls but with about 2 tablespoons of custard mix for a custard sauce, or 2 1/2 to 3 tablespoons of custard mix to make a firm cold pudding.ADJUSTING THE RECIPE> One reviewer, probably trying to make an American-style firm cold pudding, complained that the Bird's Custard is thin and bland. It is, if you use the recipe on the container which is really intended for a warm custard sauce. For a cold rich firm pudding, you need to increase both the amount of the custard mix and the amount of the sugar (as in my recipe). Whole milk or real half-and-half make a much richer sauce or pudding than skim milk.> Obviously, if you serve it warm, it is much thinner than the same batch refrigerated overnight. No problem, just be aware of the fact, and adjust your recipe accordingly.> Less obviously, if you serve it warm, it will be sweeter than the same batch refrigerated overnight. No problem, just be award of the fact, and adjust your recipe accordingly.> If you are serving it as a sauce on an already sweet dessert, such as fruitcake, you may want to reduce the amount of sugar.> If you want to pour the sauce over sliced bananas or most other cut fruit, let it cool down first.> You can, of course, double (triple, etc.) the recipe if you need more custard---just beware that the cooking times are not proportional. Multiple small batches may be easier.> Most folks tend to over-measure for small volumes, under-measure for large volumes, so a doubled recipe is likely to produce a thinner sauce or pudding. Not a problem, just beware of it. I strongly suggest using a real measuring spoon, and measure level volumes (that means, use a butter knife to level the filled-tablespoon at the top edge of the tablespoon). Don't "cheat" by using "heaping" tablespoons, instead just add 1/2 tablespoon (or 1 tablespoon, etc.) to your recipe.> When you find the exact combination of milk, custard mix, and sugar which works best for you, write it down, and use that recipe the next time. Heaven knows, with the 600g container you've got more than enough to experiment with.