Cooking & Baking
Related: About this forumBird's Custard Powder
I was thinking about trying Nanaimo bars, so I found out the required custard powder was available at World Market, which we have one of in Edina - not too far. So I picked one up for around $7.
I got it home and looked at the ingredient list. It's 99.9% cornstarch, give or take 0.1%. Seriously, a little salt, some annatto for coloring and flavoring. I haven't tasted it yet, but will bet right now that it's vanilla or vanillin powder. You even have to add the sugar yourself.
I'm laughing at myself. I'll use this, but when it's gone, I can just use cornstarch. A little salt, something for coloring - achiote is the same as annatto and I'd probably get the right color long before I added enough to taste it. Turmeric would work, too. Or a tiny bit of yellow food coloring, or just accept that it's white instead of cream color. Vanilla powder is white, but adding liquid vanilla with the milk would color it nicely, too.
I also noted that the Bird's was a little short-dated, expiring in December. I don't think cornstarch actually expires, so I'm comfortable blowing right past this limit.
And you can get a lot of cornstarch for $7. The label's fun to look at, though. I think I'll keep the package, once empty. No regrets.

Shellback Squid
(9,384 posts)IcyPeas
(23,553 posts)things that may have a different meaning. So when British say cornstarch that may be corn flour to Americans.
chowmama
(773 posts)I'll be able to tell anyway, when I go to use it. I also have corn flour at home, if I need it. But I'm assuming cornstarch at this stage, because it's the standard thickener for cooked (not instant) milk pudding. I used to make that stuff all the time for DH's son, when he was tiny. We made up some flavors that weren't available in a box. And he loved waiting for it to change from liquid to pudding all of a sudden. Magic.