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English Custard – History and Recipe

I thought as English Custard is an Iconic English Recipe and food, I thought my article would be interesting to fans of English Food. Custard was known in English Cuisine at least as early as the fourteenth century. One of the most popular and quintessential English Custard’s is “Birds Custard Powder” which I reccomend to any cook who wants to make the perfect English custard.

The first reference to custard in England was as almond milk or almond cream In a history of the Abbey of Croyland, England, Laurence Chateres in 1413. It contained almonds, thick milk, water, salt and sugar.

Not all custards are sweet. A quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients. Custard royale is a thick custard cut into decorative shapes and used to garnish soup or broth.

Bird’s Custard (a brand name) is the original version of what is known generically as custard powder. It is a cornflour-based powder which thickens to form a custard-like sauce when mixed with milk and heated to a sufficient temperature. Bird’s Custard was first formulated and first cooked by Alfred Bird in 1837, because his wife was allergic to eggs the key ingredient used to thicken traditional custard.

In some regions of the United Kingdom the popularity of this type of dessert is such that it is simply known as “custard.” In such cases, general usage of the word may be more likely to refer to the “Bird’s” custard rather than to the traditional egg-based variety.

In recent years, “instant” versions (containing powdered milk and sugar and requiring only hot water) and ready-made custard in tins and cartons have also become popular.

A food and drink survey carried out in 2000 found 99% of customers recognised the brand which accounts for 45% of the custard consumed in the UK. Bird’s Custard is also exported to several countries around the world, including the United States, where it is popular among several ethnic…

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