Bird’s Vanilla Flavoured Custard Powder 600g (Pack of 1)

5 reviews for Bird’s Vanilla Flavoured Custard Powder 600g (Pack of 1)

1. 

   Rated 4 out of 5

   Amazon Customer – August 9, 2025

   If you grew up with Bird's Custard, this iconic red, yellow, and blue tin is basically nostalgia in powdered form. I’ve tried fancier custards and instant puddings over the years, but nothing hits quite like this. It's creamy, smooth, and just the right amount of sweet with that cozy vanilla flavor that screams comfort food. Definitely brought back memories trying it again!
   What I love most is how customizable it is, you can make it thick for a dessert topping or a bit runnier to pour over sponge cake or fruit. It thickens up nicely with just a little sugar and milk, and honestly, it’s so satisfying to watch it turn into that golden color goodness.

2. 

   Rated 1 out of 5

   Anonymous – August 9, 2025

   Lid popped off in the box (obviously not sealed on securely) and the powder got all over the other six items in the box. Outer box was not damaged, so obviously a packaging deficiency for Birds, that a little pressure from boxes on top of this one could pop open the canister. A total mess and waste. Trying to attach a photo, but no luck so far

3. 

   Rated 5 out of 5

   Anonymous – August 9, 2025

   Love Bird’s Custard. It came damaged and leaking and Amazon refunded it although it’s non-returnable.

4. 

   Rated 5 out of 5

   Anonymous – August 9, 2025

   Why did you pick this product vs others?:
   Great product, goes a long way 

   Taste:
   British style

5. 

   Rated 5 out of 5

   Easy Recipe, Bird’s Custard Powder! 600g Canister – August 9, 2025

   Tapioca pearls and pudding (or custard) are two different things. Theoretically, you can mix hydrated tapioca pearls in pre-made pudding, coconut pudding, "instant" pudding (which in my opinion tastes horrible), or pudding from scratch–but that's alot of work). I use the following easy recipe which makes great tasting tapioca pudding.

   > Begin with 2 cups of milk in a 4-cup measuring cup*
   > Microwave 2 minutes
   > Stir-in 1/4 cup of Bob's Red Mill Tapioca, Small Pearl, 24-Ounce Units (Pack of 4) **
   > Stir-in 2 tablespoons of sugar***
   > Stir-in 1 tablespoon of Bird's Custard Powder 300g, slowly, a little at a time, mixing vigorously****
   > Microwave 2 minutes, stir
   > Microwave 30 seconds, stir, repeat, until thick. If you are uncertain about the thickness, then microwave 15 seconds at a time until you are sure—you can't really overcook it. Watch the level in the measuring cup–if it gets near the top (i.e., nearly boils over) stop the microwave immediately.

   NOTES
   * I generally use whole milk but you can use 1/2 & 1/2 for richer pudding, or 2% or skim milk for a less-rich pudding. The custard mix contains no eggs, so tapioca pudding made with soy or almond milk would probably be vegan. It is important to use a large measuring cup or mixing bowl because the pudding can boil over in a few seconds
   ** You can presoak the pearls (in milk) as long as overnight if you want, if you want them to be softer in the freshly made pudding. In my opinion, about 4-hours of presoak is ideal. If you don't pre-soak, the pearls will soften over time in the frig.
   *** Mix vigorously, I strongly recommend a mini-mixer such as Norpro Cordless Mini Mixer, 5 Piece Set (which costs only $4 and is very useful for other mixing chores). Get a good whirlpool going with the mini-mixer, and slowly add the sugar and then the custard mix. It is important to add the pearls first, because they act as mixing balls to help incorporate the pudding mix faster and easier.
   **** This is about 1/4–1/2 the amount of mix that Bird's recipe calls for. The tapioca pearls take up volume and themselves contribute starch to the mix which is cooked and thickens the pudding.

   MAKING NON-TAPIOCCA CUSTARD
   > Use the above recipe, without tapioca pearls but with about 2 tablespoons of custard mix for a custard sauce, or 2 1/2 to 3 tablespoons of custard mix to make a firm cold pudding.

   ADJUSTING THE RECIPE
   > One reviewer, probably trying to make an American-style firm cold pudding, complained that the Bird's Custard is thin and bland. It is, if you use the recipe on the container which is really intended for a warm custard sauce. For a cold rich firm pudding, you need to increase both the amount of the custard mix and the amount of the sugar (as in my recipe). Whole milk or real half-and-half make a much richer sauce or pudding than skim milk.
   > Obviously, if you serve it warm, it is much thinner than the same batch refrigerated overnight. No problem, just be aware of the fact, and adjust your recipe accordingly.
   > Less obviously, if you serve it warm, it will be sweeter than the same batch refrigerated overnight. No problem, just be award of the fact, and adjust your recipe accordingly.
   > If you are serving it as a sauce on an already sweet dessert, such as fruitcake, you may want to reduce the amount of sugar.
   > If you want to pour the sauce over sliced bananas or most other cut fruit, let it cool down first.
   > You can, of course, double (triple, etc.) the recipe if you need more custard—just beware that the cooking times are not proportional. Multiple small batches may be easier.
   > Most folks tend to over-measure for small volumes, under-measure for large volumes, so a doubled recipe is likely to produce a thinner sauce or pudding. Not a problem, just beware of it. I strongly suggest using a real measuring spoon, and measure level volumes (that means, use a butter knife to level the filled-tablespoon at the top edge of the tablespoon). Don't "cheat" by using "heaping" tablespoons, instead just add 1/2 tablespoon (or 1 tablespoon, etc.) to your recipe.
   > When you find the exact combination of milk, custard mix, and sugar which works best for you, write it down, and use that recipe the next time. Heaven knows, with the 600g container you've got more than enough to experiment with.