perhaps try it in an ice cream recipe?

Mix it up and eat it warm with jam on top! Or on pie. Yum! (I wouldn't put it in cannoli, though...)

I love to add a tablespoon or so to my pancake batter instead of eggs. They rise up nice and fluffy, and have a yummy flavor.

That's a funny question to me as it featured in pretty much all of the desserts I ate growing up, with the exception of rice pudding! On crumble, stewed fruit, pies, tarts, in trifle, cold on its own straight outta the fridge... mmm!

Great question! I bought a tin of it too because I love custard, but then didn't like the custard it makes very much (it's just cornstarch and artificial flavoring, as I recall). Pancakes is a great idea. Or maybe incorporated into something where the custard is not the focus, like a danish. Looking forward to more suggestions.

Do you know the history of Bird's custard? Custard being an inherent element of many a British desert, Mr. Bird set off to invent his own version when it turned out that Mrs Bird was allergic to eggs and thus was deprived of the real thing. Which if you ask me is rather sweet. So although it's not quite the same as the "proper" custard, perhaps it could be a nice gift for someone who is, like Mrs Bird, allergic to eggs?

Somewhat related question: Where do you get Bird's Custard Powder?

I have a vegan deserts cookbook (Vegan Indulgence) from abroad that calls for it in like half of the recipes...

Katie, I had the same problem after purchasing the tub for the same thing! (though I've since found individual packets at the store, curses!)

I put the powder in french toast mix, waffles, pancakes, I put a scoop or two in cupcake batter, and have made a ridiculous amount of trifles with it! I just recently ran out!

I get my Bird's Custard powder at Cost Plus or British Import Stores. Love the stuff. I make a tons of No Sugar Added desserts with it using SF Torani Syrup as the sweetener.

My favourite as a kid was bananas and custard.

It does, however, go with anything sweet. Pie, cake, tart, crumble and in trifle.

Personally, nothing beats a cold afternoon in front of the TV with a bowl of custard, but making it seems to be a bit of an art.

Most people these days (at least here in the UK) buy it ready-made and put it into the microwave.

Thanks, everyone! I feel like I definitely have some direction now with regard to using this (mostly full) tub. These suggestions sound awesome... can't wait to try them out!

-Katie

Go Doctor Who style and dip your fish sticks in a big bowl o' custard. That is not a euphemism.

Just took it to my kid's school today, at the bottom of the cups, with fruit salad on top. I know kids are crazy about it, so they had to eat their fruit to get to the best part ;)

Bananas, custard, and vanilla wafers for a version of banana pudding?

I think I ate custard every day when I was a kid.

Lovely warm custard - made with milk, brown sugar and vanilla essence is the perfect topping to an apple crumble.

Also stewed rhubarb is lovely topped with custard (10 points to whoever remembers the song roobarb and custard named after the cartoon characters).

Finally yes yes yes in a trifle...you can always make it chocolate custard by adding some cocoa and thus make a choccie trifle...yum!

saer
http://www.cravenmaven.com

There are a few Australian cake and biscuit (cookie) recipes which use custard powder. Try the following websites for some ideas: http://www.taste.com.au/
http://www.cuisine.com.au/
http://aww.ninemsn.com.au/food/ - the Australian Women's Weekly recipes are an institution. Try a search for Melting Moments, my particular favourite. It's a shortbread-type biscuit sandwiched together with icing. Yummo! and delicious with tea or coffee.

Nigella Lawson has a lovely cake recipe that uses custard powder in it

http://www.nigella.com/recipes/view/best-birthday-cake-118

mmm, thirding bananas and custard, and it's good cold too. And on many, many puddings, or with cake, or with chocolate grated on top, or.... Think how you might use cream as a topping and then see if custard will work! Particularly good with appley things.

Sounds like an interesting ingredient, but I have to say, one can never have to many Nanaimo bars...YUM!

Throw it in the bin. It's a disgusting derivative that tastes sugary chalk, which is, in fact, what it is.