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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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.