Instant Custard recipes

Instant Custard

Ingredients:

• 75 g SO GOOD INSTANT CUSTARD POWDER (7 tbsp)
• 125 ml Water (½ cup)
• 200 ml Full cream milk (Long life at room temperature)(1 cup)

Method:

• 1. Whisk the SO GOOD INSTANT CURTARD POWDER, water and milk together for 2 minutes until smooth.
• 2. Rest for 5 minutes and whisk again.
• 3. Refrigerate.

NOTE: For a rich and creamy custard use only milk.

Bread & Butter Pudding

Ingredients:

• 75 g SO GOOD INSTANT CUSTARD POWDER (7 tbsp)
• 375 ml Milk (1 ½ cups)
• 4 Croissants/ Hotcross buns, sliced in half
• 100 ml Chocolate sauce
• 50 g Chocolate chips

Method:

• 1. Preheat oven to 160°C.
• 2. Spread each slice of croissants/hotcross buns with chocolate sauce.
• 3. Arrange in an oven proof dish.
• 4. Whisk the milk and SO GOOD INSTANT CUSTARD POWDER for 2 minutes.
• 5. Pour the custard over the croissants/hotcross buns.
• 6. Leave to soak for 30 minutes.
• 7. Bake for 20 minutes at 160°C.

Milktart Dessert Cups

Ingredients:

• 35 g SO GOOD INSTANT DESSERT WHIP (3 tbsp)
• 70 ml Water
• 200 g SO GOOD INSTANT CUSTARD POWDER (1 packet)
• 600 ml Milk
• 100 g Biscuits, crushed
• 50 g Butter, melted
• 50 g Cinnamon sugar

Method:

• 1. Add the SO GOOD INSTANT DESSERT WHIP into a large mixing bowl. Add the water. Using an electric mixer, mix on slow speed for 2 minutes. Turn speed up to maximum and beat for 2 minutes.
• 2. Add the SO GOOD INSTANT CUSTARD POWDER into a large mixing bowl and add the milk. Mix for 2 minutes until thickened and smooth. Add the whipped whip into the custard and whisk through to combine and create a smooth lightyellow mousse.
• 3. Mix the crushed biscuits with the melted butter and add 2 tbsp into the bottom of each dessert cup.
• 4. Pipe the mousse into the cups on top of the biscuit layer.
• 5. Decorate each cup with cinnamon sugar.

Sago Pudding

Ingredients:

• 150g Sago
• 75g SO GOOD INSTANT CUSTARD POWDER (7 tbsp)
• 1 L Milk (4 cups)
• 20 g Cinnamon sugar
• 1 tbsp Apricot jam

Method:

• 1. Preheat oven to 180°C.
• 2. Soak the sago in enough water to cover it for 5 minutes and then drain.
• 3. Pour the milk into a pot and add the sago. Bring to the boil and then turn down the heat. Cook the sago at a low heat until transparent, about 20 minutes. Stir from time to time to make sure the sago does not clot or burn.
• 4. Remove form the heat and cool slightly. Whisk in the Custard Powder.
• 5. Pour the sago pudding in an oven-proof dish and bake for 15 – 20 minutes until golden brown.
• 6. Glaze with apricot jam and/or sprinkle with cinnamon sugar.

Chocolate Custard

Ingredients:

• 100 g SO GOOD INSTANT CUSTARD POWDER
• 250 ml Water (1 cup)
• 250 ml Full cream milk (long life at room temperature)(1 cup)
• 50 g SO GOOD INSTANT CHOCOLATE MOUSSE

Method:

• 1. Whisk the SO GOOD INSTANT CUSTARD POWDER, water and milk together for 5 - 8 minutes.
• 2. Add the the SO GOOD INSTANT CHOCOLATE MOUSSE and whisk until smooth.
• 3. Refrigerate.