Instant Custard Cream

Preparation info

  • Makes

    450 ml

    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

This is the easiest custard of all and can be bound with fresh custard to create an old and modern flavour combination. The custard can also be served hot.


  • 50 g (2 oz) custard powder
  • 3 tablespoons caster sugar


  • In a bowl, stir together the custard powder and sugar and bind the two together with a tablespoon of the milk.
  • Put the rest of the milk into a saucepan and bring to the boil. Whisk the milk into the custard powder, return to the saucepan and bring back to the boil, whisk