Custard powder is called custard powder in English, particularly within British English. It refers to a specific type of preparation used primarily for making custard sauce.
Understanding Custard Powder
Custard powder is a common kitchen staple, especially in British households. It is a dry mix designed to be combined with milk (and often sugar) and heated to create a thick, creamy, and typically yellow-colored sauce.
Key Characteristics
As defined in British English dictionaries, custard powder is essentially:
- Composition: A powder primarily containing cornflour (cornstarch in American English), sugar, and often artificial coloring (like tartrazine for its characteristic yellow hue) and flavorings.
- Purpose: Its main function is to thicken milk to produce a smooth, yellow sauce.
- Form: It is sold as a dry powder, typically in a carton or tin.
| Characteristic | Description |
|---|---|
| Primary Name | Custard Powder |
| Common Region | British English |
| Main Ingredient | Cornflour (Cornstarch) |
| Typical Additives | Sugar, artificial color (e.g., yellow), flavorings |
| Primary Function | Thickening milk |
| End Product | A yellow, creamy sauce (custard) |
Common Uses of Custard Powder
Custard powder is widely used to prepare a versatile sauce that accompanies numerous desserts.
- Dessert Accompaniment: It is most frequently used to make a warm, pourable custard sauce served alongside:
- Fruit crumbles and pies (e.g., apple crumble, treacle tart)
- Steamed puddings (e.g., spotted dick, jam roly-poly)
- Sponge cakes
- Trifles (as a layer)
- Baked Goods: In some recipes, custard made from the powder can be used as a filling for tarts or pastries.
- Instant Custard: Many brands of custard powder are designed to be quick and easy to prepare, often requiring just a few minutes of cooking on the stovetop.
For more information on preparing traditional custard, you can explore various culinary resources like BBC Good Food.
Related Terms and Variations
While "custard powder" is the standard term in British English, it's worth noting some related concepts:
- Cornflour/Cornstarch: The primary thickening agent in custard powder is cornflour (known as cornstarch in North America). While cornflour can thicken liquids, custard powder specifically includes flavorings, color, and sometimes sugar to produce a ready-made custard.
- Instant Custard Mixes: Some modern variations of custard powder are even quicker to prepare, sometimes only requiring the addition of hot water, rather than milk and cooking.
- Crème Anglaise: This is a richer, more traditional French custard sauce made with egg yolks, sugar, and milk or cream, and does not typically involve a powder.
