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Wednesday, January 4, 2012

Fresh Berry Custard Pie

Nick loves custard, not any kind of custard, but custard made with Bird's custard powder purchased in the UK.  Bird's custard powder in the UK is different from ones sold in Canada or the US.  In the UK, it's made with cornflour, while in North America, it's made with Cornstarch.  The result, they tastes completely different...the UK version is much MUCH better.  Whenever anyone goes to the UK this is usually the item we get them bring back, and at 57p a can, it's super cheap, it just takes up luggage space.  If you can get your hands on Bird's custard powder from the UK, do's definitely worth it.

If you follow the recipe on your Bird's custard can (UK or the North American version)...please take note:  On the can of custard, the instruction's calls for 2 tablespoons of custard powder to 1 pint of milk...this makes a soupy version which is a good topping for bread pudding, cakes or eaten as pudding.  In order to get a thick custard consistency for a pie you will need to almost double the custard powder as we have done below.

Fresh Berry Custard Pie
Makes 1 pie
approx prep time: 30 min
approx cook time:15 min
approx set time: 1 hour

1 pie shell (I use Tenderflake Deep Dish pie shell)
3 tablespoons of sugar
3.5 tablespoons of Bird's Custard Powder
1 pint of milk (2 cups) (we prefer homo milk as it makes thicker custard)
2.5 cups of strawberries
1 cup of blackberries

- Bake the Tenderflake pie shell according to the instructions on the box and then let it cool completely.
- Put 3.5 tablespoons of custard powder and 3 tablespoons of sugar in a large bowl with 4 tablespoons of milk. Mix thoroughly until all the lumps goes away and it's a smooth paste.
- Heat the remainder of the milk on medium in a saucepan on the stove until it's just about to boil (not actually boiling), and pour the hot milk into the large bowl with the custard paste mix, stirring well.
- Return the mixture to the saucepan and bring to the boil over a gentle heat, stirring constantly and as soon as it starts to boil (take it off as soon as it bubbles or it will burn), take it off the heat.
- Pour custard into a bowl and let it cool completely.
- Wash blackberries and strawberries and dry with a towel or paper towels, slice strawberries into equal proportions.
- Pour cooled custard into the baked pie shell, top with berries, and let it set in the fridge.

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  1. Looks awesome! I am sure it tastes yummy, too!

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  3. Thank you for this recipe! I've been looking for one that uses custard powder. The only problem I had was that when I mixed in the 4T milk, I got a runny mixture, not a paste. Did I do something wrong? I used American granulated sugar, do I need to use finer sugar?