I ordered Horne’s custard powder from Canada, and, to all the Britons out there, no, The Boffin is not starting divorce proceedings. To the Americans out there, custard powder is a staple within the U.K. and many Commonwealth countries because custard is either served by itself, primarily to children, or it is served with so many desserts the same way you would with whipped cream or ice cream. It is much quicker and easier to make than traditional custard because you don’t have to worry about curdled eggs. All you have to do is heat with milk.
It was first invented by a chemist named Alfred Bird of Swansea back in 1837 because his wife was allergic to eggs and couldn’t enjoy traditional custard. Mrs. Bird was a lucky lass, I say.
The British brand of choice is still Bird’s custard powder, and The Boffin still thinks it has a smoother, silkier mouth feel. However, we decided to pick up a tin of Horne’s when we visited Canada. I happen to like that brand better because it has vanilla, and it has four different starches which give it a fuller texture. So we decided to alternate tins. This is how an Anglo-American marriage works, folks. Neither side claims superiority.
Besides, Bird’s is better for making custard creams.
Regardless, the Canadian company where I bought the powder sent a fable with its packing slip. Service with a smile, so I thought I would pass it along.