Traditionally in the UK custard was flavoured with rose essence, which doesn’t sound very appealing now, but vanilla was an exotic flower not grown in the UK. Also other flavoured milks can be used to create different flavoured custards. I’m not sure why plain non dairy milk produces a slightly weird flavoured custard despite using a high quality vanilla essence, but it does… very strange! It was never a problem when making custard with dairy milk. I found the most successful in terms of flavour was to use a vanilla flavoured non dairy milk and only add a little extra vanilla flavouring while heating it up. I also noticed the mention of non dairy milk in the comments… I have used both dairy and non dairy milk in making my own custard… they both work very well. So I’m wondering what kind of flour you have used in this recipe… is it the full maize flour more finely ground perhaps? What we call cornflour (corn starch) is only the starch part and is pure white in colour, not yellow… a very light flour, a lot like the look and feel of icing sugar. I know from having used it, it would not be right for custard as it’s not finely ground enough… it would produce more of a porridge than a smooth custard when cooked. I’m from the UK and we have a yellow coloured cornflour like the one the photos, but it’s not just the starch, it’s the whole maize and is called maize flour. But I’ve not thought of making up a container with the custard powder, I’ll have to give that a try! But I’m a little confused about the cornflour in the pictures and videos. I actually I prefer it to traditional custard because eggless means a lot less filling, which is nice after a meal followed by dessert. I have made my own eggless custard with cornflour on many occasions. In a separate bowl, combine flour, baking powder and salt. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon (about 3 to 5 minutes). In a large bowl, beat eggs and sugar (using an electric mixer). To make pudding: Combine 2 cups of milk with ½ cup of the instant pudding mix in a medium saucepan over high heat, whisking constantly. use vanilla extract in the custard powder – this will result in lumps but as long as they are as small as possible and distributed evenly it will be fine. You can also skip it and add it when cooking the custard. Preheat oven to 350 degrees F (180 degrees C).make your own homemade vanilla sugar by blitzing together vanilla bean seeds and granulated sugar in a food processor.If you’re unable to find vanilla sugar you have a few options Milkomix Vanilla Ice Cream Flavored Milk Powder 150 gm Milk Shake: Add two teaspoon full MilkOMix into a glass of milk (200ml), stir to dissolve and some. Vanilla sugar is a vanilla infused sugar and you can find it in the spice aisle of many local grocery stores. Powdered yellow food colouring (just for colour so it’s purely optional).Vanilla sugar / vanillin sugar – I use my homemade vanilla sugar but there are many store-bought brands out there too like the Masterfoods one shown in the picture above.This is just the starch, we call it cornflour in Australia but other places in the world may know it as corn starch. Corn flour (cornstarch) – NOT maize flour.Just 4 simple ingredients are all you need.
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