A fine textured substance that is a common food ingredient in Europe and most notably used in British cooking. Made from cornflour, salt, flavorings, and annatto coloring, several tablespoons of Custard Powder are combined with 1 to 2 tablespoons of sugar and several tablespoons from a pint of milk all mixed together to form a paste. The remaining pint of milk is then heated to almost boiling in a saucepan at which point the paste mixture is added and continuously stirred while the ingredients are brought to a light boil. The heat is reduced and the Custard is allowed to cool. When ready, the Custard is then served as a dessert or as a filling and sauce for a variety of sweet foods. It can be added to cakes, puddings, pastries, or filled with fruit and served as a fruit custard.
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