Bird's Custard

Bird's Custard is a famous brand known for its special powdered custard mix. Unlike real custard made from eggs, this mix uses cornflour to create a smooth, creamy sauce when you add milk and heat it up. This makes it very easy and quick to prepare, perfect for adding sweetness to desserts or drinks.

The idea behind Bird's Custard was to offer a convenient way to enjoy custard without the need for fresh eggs or long cooking times. Over the years, it has become a popular choice for many families and is enjoyed in various recipes and treats.

Today, Bird's Custard is owned by Premier Foods, and you can find similar products made by other companies as well. Whether you’re making a dessert or just want a sweet sauce, this powdered mix provides a simple and tasty solution.

History

Bird's Custard was first made by Alfred Bird in 1837 in his shop in Birmingham. He created it because his wife could not eat eggs, which are usually used to make custard thick. One night, the egg-free custard was served to guests and everyone loved it, so Alfred Bird began making it for others.

Later, a businessman named John Monkhouse co-founded a company called Monk and Glass, which also made custard powder. The company was bought by Bird's Custard in the early 20th century.

Usage

In places like Australia and the United Kingdom, this type of dessert is so popular that people often just call it "custard." In these areas, when someone says "custard," they might mean Bird's custard instead of the traditional kind made with eggs.

There are also "instant" versions of custard that come with powdered milk and sugar, and you only need to add hot water. Ready-made custard can also be found in tins, plastic pots, and cartons.

Alfred Bird and Sons Ltd.

Alfred Bird created a popular custard and formed Alfred Bird and Sons Ltd. in Birmingham. The company began making baking powder in 1843 and promoted custard powder nationwide by 1844. During World War I, Bird's Custard was supplied to the British armed forces.

The company used creative advertising, including a famous "three bird" logo introduced in 1929. After World War II, Bird's was bought by the General Foods Corporation, later taken over by Philip Morris and merged into Kraft Foods. In 2004, Kraft sold Bird's Custard to Premier Foods, who own the brand today. The original factory no longer exists, but a larger factory in Gibb Street now serves as the Custard Factory arts centre.

Ingredients

Bird's Custard products used to contain partially hydrogenated vegetable oil, which is now banned in some countries because it can affect heart health. Since 2009, Bird's has changed to use unhydrogenated vegetable oil in all its custard products.

Physical properties

Cooked custard is a weak gel, meaning it is thick and sticky. When you mix uncooked custard powder with water, it behaves in an interesting way—it becomes thicker when you press on it. This special kind of mixture is sometimes called oobleck and is used to show how some liquids can act like solids under pressure. A popular science show called Brainiac: Science Abuse showed this by filling a swimming pool with the mixture and letting a presenter walk across it.