Bird's Custard (a brand-name) is the original version of what is known generically as custard powder. It is cornflour-based, and thickens to form a custard-like sauce when mixed with milk and heated to a sufficient temperature.

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  • Bird's Custard (a brand-name) is the original version of what is known generically as custard powder. It is cornflour-based, and thickens to form a custard-like sauce when mixed with milk and heated to a sufficient temperature. Bird's Custard was invented by Alfred Bird in 1837, because his wife was allergic to eggs, the key ingredient used to thicken traditional custard.In some places, such as the United Kingdom, the popularity of this type of dessert is such that it is simply known as "custard". In such cases, general usage of the word may be more likely to refer to the "Bird's" custard rather than to the traditional egg-based variety.In addition to the Bird's brand, generic versions of the same cornflour-based custard are widely available. In recent years, "instant" versions (containing powdered milk and sugar, and requiring only hot water), and ready-made custard in tins and cartons have also become popular.A food and drink survey, carried out in 2000, found 99% of customers recognised the brand, which accounts for 45% of the custard consumed in the UK. Bird's Custard is also exported to several countries around the world including the United States, where it is popular among several ethnic groups. Many ethnic and specialty stores across the United States sell the product. (en)
  • 吉士粉又稱蛋粉，是一種將雞蛋漿乾燥成的粉末。只要把粉末和水混合，即可還原成蛋漿。吉士粉常用於製作蛋糕和不少甜品的醬料。 吉士粉又称卡士达粉Custard Powder，在部分中文食谱（如香港或大陆使用吉士粉或起司粉（cheese powder)，部分地区起司粉非卡士达粉 它是一种理想的食品香料粉，呈淡黄色粉末状，具有浓郁的奶香味和果香味，易溶化，是由疏松剂、稳定剂、食用香精、食用色素、奶粉、淀粉和填充剂组合而成。吉士粉原在西餐中主要用于制作糕点和布丁，后来通过香港厨师引进，才用于中式烹调。 常见的吉士粉有奶味吉士粉，普通吉士粉，即溶吉士粉等;其中即溶吉士粉是一种常用香料粉，通常用于麵包、西点表面装饰或内部配馅和夹心，可在冷水中直接溶解使用,是一种即用即食型的馅料配料；传统的吉士粉需要加水后加热到淀粉的糊化温度(60-70℃)，然后冷却方可使用，过程较繁琐 吉士粉具有四大优点：一是增香，能使制品产生浓郁的奶香味和果香味；二是增色，在糊浆中加入吉士粉能产生鲜黄色；三是增松脆并能使制品定形，在膨松类的糊浆中加入吉士粉，经炸制后制品松脆而不软瘪，形态美观；四是增强粘滑性，在一些菜肴勾芡时加入吉士粉，能产生粘滑性，具有良好的勾芡效果且芡汁透明度好。 (zh)
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  • Bird's Custard (a brand-name) is the original version of what is known generically as custard powder. It is cornflour-based, and thickens to form a custard-like sauce when mixed with milk and heated to a sufficient temperature. (en)
  • 吉士粉又稱蛋粉，是一種將雞蛋漿乾燥成的粉末。只要把粉末和水混合，即可還原成蛋漿。吉士粉常用於製作蛋糕和不少甜品的醬料。 吉士粉又称卡士达粉Custard Powder，在部分中文食谱（如香港或大陆使用吉士粉或起司粉（cheese powder)，部分地区起司粉非卡士达粉 它是一种理想的食品香料粉，呈淡黄色粉末状，具有浓郁的奶香味和果香味，易溶化，是由疏松剂、稳定剂、食用香精、食用色� 、奶粉、淀粉和填充剂组合而成。吉士粉原在西餐中主要用于制作糕点和布丁，后来通过香港厨师引进，才用于中式烹调。 常见的吉士粉有奶味吉士粉，普通吉士粉，即溶吉士粉等;其中即溶吉士粉是一种常用香料粉，通常用于麵包、西点表面装饰或内部配馅和夹心，可在冷水中直接溶解使用,是一种即用即食型的馅料配料；� 统的吉士粉需要� 水后� 热到淀粉的糊化温度(60-70℃)，然后冷却方可使用，过程较繁琐 吉士粉具有四大优点：一是增香，能使制品产生浓郁的奶香味和果香味；二是增色，在糊浆中� 入吉士粉能产生鲜黄色；三是增松脆并能使制品定形，在膨松类的糊浆中� 入吉士粉，经炸制后制品松脆而不软瘪，形态美观；四是增强粘滑性，在一些菜肴勾芡时� 入吉士粉，能产生粘滑性，具有良好的勾芡效果且芡汁透明度好。 (zh)
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  • Bird's Custard (en)
  • 吉士粉 (zh)
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