You can’t make a custard without breaking eggs

All these years I thought, or assumed without thinking about it much, that “custard powder/instant custard” was actually custard in powder form. Today I learned otherwise. I saw this –

https://twitter.com/BootstrapCook/status/1564078708398358528

Those two packets above the porridge oats are custard powder. Even though we were told to ignore the custard, I became curious about how much protein was actually in the custard powder, figuring it was not much. (There’s been some chat about Monroe’s food advice over the past couple of days, and she does seem to me to have some odd ideas, or at least say odd things, like that oats and mushrooms are good sources of protein.) SO I looked it up, and was mildly shocked to find that the stuff never sees an egg, not even a tiny fraction of an egg. Eggs have nothing to do with it. But but but, said I, in all my bumpkin ignorance, how can they call it custard when zero egg? I have no idea, but they do.

What’s the stuff made of?

Custard powder and instant custard powder are the generic product names for similar and competing products. The product is a powder, based on cornflour, which thickens to form a custard-like sauce when mixed with milk and heated.

Cornflour and milk (and lots of sugar, I’m betting). Paste, basically. Not food.

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