Bird's Custard

Bird's Custard

Bird's Custard

Type	Custard powder
Place of origin	United Kingdom
Created by	Alfred Bird
Invented	1837
Serving temperature	Hot or cold
Main ingredients	Cornflour, salt, vanilla flavoring
Cookbook: Bird's Custard   Media: Bird's Custard

Bird's Custard is a popular British dessert that was invented by Alfred Bird in 1837. It is a type of custard powder that is used to make a smooth and creamy custard sauce. Bird's Custard is made from a combination of cornflour, salt, and vanilla flavoring.

History

Alfred Bird, a chemist from Birmingham, England, invented Bird's Custard in 1837. His wife was allergic to eggs, which made it difficult for her to enjoy traditional custard desserts. In order to create a suitable alternative, Alfred Bird developed a powdered mixture that could be used to make custard without eggs. This invention revolutionized the way custard was made and consumed.

Preparation

To prepare Bird's Custard, the custard powder is mixed with sugar and milk to form a smooth paste. The mixture is then heated on the stovetop until it thickens into a creamy custard sauce. The custard can be served hot or cold, depending on personal preference.

Usage

Bird's Custard is a versatile dessert ingredient that can be used in a variety of ways. It can be poured over desserts such as apple pie or fruit crumble, used as a filling for pastries, or enjoyed on its own as a creamy dessert. The custard can also be used as a base for other desserts, such as trifle or custard tarts.

Popularity

Bird's Custard quickly gained popularity in the United Kingdom and became a staple in British households. Its convenience and ease of preparation made it a favorite dessert choice for many families. Today, Bird's Custard is still widely used and loved in the UK, and it has also gained popularity in other countries around the world.