For 50+ years, with my mother and following in her footsteps, I have made custard by bringing a saucepan of milk to the boil, gently, then tipping in the paste (custard powder, sugar, cold water) and then quickly bringing it back to the boil without burning it, many, many time successfully, I might add.
My mother made it that way for 50+ years because her mother made it that way for 50 years, back through all the generations that didn't have powdered milk, right?
Last weekend I experimented.
Three times.
- Bring a bowl of water to the boil in the microwave.
- Meanwhile make the paste of custard powder, sugar, powdered milk and a bit of cold water in a small bowl.
- Tap a spoon in the hot water to reduce the risk of exploding super-cooled water
- Tip the paste into the boiling water, rinse out the paste bowl in the water bowl.
- Stir vigorously for ten seconds.
Perfect every time.
(Add boiled rice, raisins etc as desired)