After reading people (mostly expat Brits I think) waxing lyrically about how Bird's Custard was the only right and true custard powder I was quite pleased to spy a tin of it at a so called "ethnic" food store.
But except for the colouring (very pleasant egg-yolk yellow) I don't think there is anything in that powder that I couldn't replicate, or improve on, with plain Maizena (cornstarch) and some vanilla extract. Even the method of preparing it is exactly like you would with Maizena. The only little thing that I have never thought of is that it contains salt.
Bah! Almost as much hassle as doing a proper custard with eggs, and definitely not easier than whipping up your own Maizena-based one.
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