Custard powder is a dry, yellow-tinted mixture of starch (like cornstarch), sugar, vanilla flavoring, and coloring that, when mixed with milk and heated, creates a smooth, eggless custard-like dessert or sauce.
Invented in 1837 by Alfred Bird for his egg-allergic wife, it serves as a convenient, shelf-stable alternative to traditional egg-based custards.
Custard powder is primarily a source of carbohydrates, with very little to no fat, protein, or sugar in its dry form. It has a high calorie density, with most calories coming from carbs. While the dry powder is low in vitamins and minerals.
