Foster Clark's custard powder in a 450 g blue tin, for smooth pouring custard, fruit custard bowls, layered desserts and tart fillings.
A squat blue tin with the gold-edged Foster Clark's heart logo, since 1889, custard powder in English and Arabic, a jug pouring thick yellow custard into a bowl of strawberries, kiwi, banana and berries, and NET WT. 450g at the side. A green badge notes that the front picture is a serving suggestion. As general background, custard is commonly described as a family of preparations based on sweetened milk or cream, varying from a thin pouring sauce, crème anglaise, to the thick pastry cream used to fill eclairs, and the most common custards are used in desserts and dessert sauces. A powder typically makes either style easy, depending on how much milk goes in. The gallery shows a bowl of fruit custard on a wooden table and a white bowl of plain, glossy custard in a steel kitchen. Commonly, cooks mix the powder to a paste with a little cold milk, whisk it into hot milk with sugar, and stir until it thickens, using more powder for a set filling. It is poured over cakes and crumbles, layered with sponge, fruit and jelly, chilled in bowls with fresh fruit for iftar, and piped into fruit tarts. Press the custard tin lid down firmly after each use and keep it away from the steam of the hob.
