Occasionally I make Custard using Custard Powder. It is the quickest and easiest way to make Custard to serve with cake and pudding, and it is Egg-free. I followed the instruction on the package and I found the Custard too runny. This is how I make Custard using Foster Clark’s Custard Powder. You might be interested in my delicious ‘Brandy Custard Sauce.’


About 1 cup


25ml (5 teaspoons) Custard Powder *I used Foster Clark’s Custard Powder
*Note: Alter the amount to suit your preference. Read ‘Method 1’.
10ml (2 teaspoons) Sugar
1 cup (250ml) Milk

  1. *Note: Custard Powder Custard becomes thicker as it cools. If you want to serve it COLD as a sauce, 20ml Custard Powder would be right amount. If you want the Custard thicker than it looks in the above photo, add extra 1 teaspoon.
  2. Microwave: In a heat-proof mixing bowl, blend Custard Powder and Sugar. Add Milk and whisk well. Heat in the microwave for 1 minute, whisk well, heat again and whisk, and repeat to bring it to the boil. Once it’s boiled, whisk well until smooth.
  3. Saucepan: Blend Custard Powder and Sugar in a saucepan, add Milk, whisk well, then heat over medium low heat, whisking frequently, until boiled.