Beyond Fillings! Explore the Creative Uses of Custard Powder

▍The History of Custard

Custard is a creamy dessert sauce made from milk, eggs, and sugar, offering a rich milk flavor and smooth texture. Its history dates back to medieval Europe, evolving over centuries into a foundational ingredient for many beloved desserts today.

French Origins: Croustade

The term "custard" is derived from the medieval French word croustade, which referred to baked goods filled with sweet or savory fillings, often encased in bread or pastry crusts. In early French cuisine, custard was widely used as a filling for pies and tarts.

The British Influence

Custard gained immense popularity in medieval England, especially at royal and aristocratic banquets. Initially, it was used as a topping for fruits and pie crusts, enhancing the texture and layers of desserts.

By the 18th century, with the growing availability of sugar and dairy products, custard became more accessible and popular beyond the aristocracy. Two main types of custard emerged during this period:

1. Soft Custard: Similar to puddings or flans, enjoyed as standalone desserts.

2. Thick Custard Sauce: Used as a filling for pastries like pies and puff pastries.

19th Century: The Invention of Custard Powder

In 1837, British chemist Alfred Bird invented Custard Powder as an egg-free alternative for his wife, who was allergic to eggs. He replaced egg yolks with cornstarch, solving the challenges of traditional custard that relied heavily on eggs.

20th Century Onward: Custard's Global Appeal

Custard became a versatile dessert base across cultures:

• France: A staple in classics like Mille-feuille (Napoleon) and fruit tarts.

• England: Essential for puddings and pie desserts, a quintessential part of afternoon tea.

• Asia: Widely used as fillings in bread (e.g., cream buns, wheel cakes) and Hong Kong-style egg tarts.

• America: Commonly used as pie fillings and in creamy desserts.

  
  

With the rise of creative baking, custard flavors and forms continue to evolve.

▍What Is Custard Powder?

Custard Powder is a powdered food ingredient, bright yellow in color, with a rich milk fragrance. It can be easily mixed with milk to create cream fillings for bread, puffs, and more.

By combining Custard Powder with flavor powders or concentrated syrups, you can create various custard.

▍How to Use Custard Powder?

Mix Custard Powder with cold water until smooth.

For added richness, use fresh milk or mix in a touch of cream to enhance the flavor.

▍Why Choose Custard Powder?

Challenges of Traditional Custard:

Handmade custard made from fresh milk and eggs is often reserved for high-end French patisseries. While it offers exquisite flavor, it is labor-intensive and prone to failure, such as burning or curdling.

Benefits of Custard Powder:

Custard Powder is designed for commercial use, providing a quick and reliable solution for creating custard fillings. Simply mix with milk to produce consistent, creamy fillings ideal for cream puffs, wheel cakes, cakes, and bread.

• Efficiency: Boost production speed.

• Consistency: Minimize preparation errors.

• Cost-Effective: Lower operating costs.

▍How Long Can Custard Be Stored?

Traditional Custard

Custard made with fresh milk should be refrigerated and consumed within 3 days. If not used within that time, transfer it into a bag and freeze it. When needed, defrost, reheat in a microwave, and stir again before use.

Custard Made from Custard Powder

Custard made with Custard Powder can also be stored in the refrigerator for up to 3 days. The powder allows for fresh preparation whenever required, offering flexibility for on-demand use.

▍Are There Other Flavors Besides Original Custard?

Absolutely! You can use Miboba’s Cocoa Powder, Taro Powder, or Strawberry Powder to create different custard flavors. Alternatively, add strawberry concentrate or mango concentrate to make fruity custards.

▍ How to Store Opened Custard Powder?

【Storage Tips for Custard Powder】

Store unopened powder in a cool, dry place away from direct sunlight.

Use a clean, dry spoon to scoop out the powder for each use.

【Storage Tips for Prepared Custard】

Cover prepared custard with cling wrap, ensuring it touches the surface to prevent a skin from forming, and store it in the refrigerator.

Refrigerate for up to 3 days.

Only prepare larger quantities when needed to maintain freshness.

【Recommended combination】Syrup、Blended Powder、Cocoa Powder

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Popular Applications of Custard Powder

Cream Bread (Kurimu Pan)

Cream bread, filled with rich milk flavor, is one of the most popular and affordable bakery items. Around 1900, the owner of Nakamuraya in Japan, inspired by the delicious taste of French cream puffs, developed this soft and fragrant cream bread using custard cream. It has since become a timeless classic of Japanese bread, often referred to simply as "custard bread."

Custard Cream Preparation:

Mix custard powder with cold water or milk, then refrigerate for later use.

Steps for Cream Bread:

1. Mix 1 egg, 30g sugar, 1 tsp salt, 2g yeast, and 120ml milk.

2. Sift 270g bread flour and 30g cake flour, then mix into the liquid.

3. Gradually add 30ml milk while kneading the dough to adjust moisture.

4. Incorporate 30g softened unsalted butter and continue kneading.

5. Knead and fold the dough repeatedly until a thin, stretchable membrane forms.

6. Shape the dough into a ball, place it in a greased container, spray lightly with water, and let rise for 60 minutes until doubled in size.

7. Deflate the dough, divide into 8 equal parts, shape into balls, and let rest for 15 minutes under a cloth.

8. Roll out each piece, fill with custard cream, seal the edges, and place seam-side down. Proof for 50 minutes in the oven with water sprayed inside.

9. Preheat the oven to 170°C, brush the dough with egg wash, and bake for about 20 minutes.

Classic Cream Puff Filling

This French dessert combines crispy choux pastry with a rich filling, beloved by dessert enthusiasts worldwide.

Steps for Cream Puff Shells:

1. Heat 120ml water, 120ml milk, 100g unsalted butter, and 1g salt over medium heat until the butter melts and small bubbles form.

2. Lower the heat and add 130g sifted cake flour all at once. Stir until a smooth dough forms and no longer sticks to the pot.

3. Remove from heat, let cool for 5 minutes, then gradually mix in 4 beaten eggs until the dough is thick and smooth, with a slow-dropping consistency.

4. Preheat oven to 200°C, pipe or spoon dough onto a baking sheet into 3-4cm rounds.

5. Bake at 200°C for 15 minutes, then reduce to 180°C and bake for another 15-20 minutes until golden and crispy. Cool to room temperature.

6. Mix custard powder with milk, refrigerate, and fill the puffs through a small hole or by cutting them open. Dust with powdered sugar before serving.

Custard Strawberry Mille-Feuille Cake

A sweet and tangy combination of strawberries and creamy custard, perfect for all ages.

1. Mix 100g custard powder with 200ml milk, refrigerate.

2. Whip 200ml heavy cream to soft peaks, then fold into the custard. Place in a piping bag.

3. Use ready-made sponge cake or chiffon cake. Cut cake layers to fit a mold.

4. Layer cake, custard cream, and strawberries as desired. Top with strawberries and dust with powdered sugar.

Strawberry Mille-Feuille Pastry

Create a bakery-style treat with crisp pastry, sweet filling, and strawberries using store-bought puff pastry.

1. Mix 100g custard powder with 200ml milk, refrigerate.

2. Thaw puff pastry for 10 minutes, preheat oven to 200°C.

3. Bake pastry between parchment sheets and a flat tray to prevent uneven rising. Trim edges once cooled.

4. Layer puff pastry, custard cream, and strawberries, repeating to create layers. Dust with powdered sugar.

Matcha & Chocolate Puff Pastries

Fun and easy to make, these pastries can be customized with various fillings like chocolate or mochi.

1. Dissolve 1 tsp matcha powder in hot water, mix with custard powder and milk.

2. Thaw puff pastry, fold without cracking, and prepare a beaten egg for brushing.

3. Preheat oven to 180°C. Spread matcha cream and add fillings as desired.

4. Seal with another pastry sheet, crimp edges with a fork, brush with egg wash, and bake for 15-18 minutes.

Chocolate Custard Lava Toast

Replace peanut butter or spreads with custard for a moist and flavorful toast.

1. Dissolve 1 tsp cocoa powder in hot water, then mix with custard powder and milk using an electric whisk.

2. 

   Preheat a sandwich press, place one slice of bread, spread custard, and avoid overfilling.

3. 

   Grill until the toast is crispy.

   

Fresh Milk Custard Ice Cream

A creamy and fragrant ice cream enriched with custard.

1. Mix 30g custard powder with 300ml milk and 50g sugar.

2. Whip 200ml heavy cream to soft peaks, fold in the custard, and freeze for 4 hours.

Custard Fruit Tart

A classic French dessert that pairs crispy tart shells with chilled custard and fresh fruit.

1. Bake store-bought tart shells at 180°C for 18-20 minutes, then cool.

2. Mix custard powder with milk or water, refrigerate.

3. Assemble tart with custard, seasonal fruit, and a drizzle of fruit concentrate or syrup.了

▍ Where to Buy Custard Powder?

We offer sample packs for trial. Feel free to contact us on LINE@ for consultation.

Online Purchase

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