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Reviews
Rated 4.9 out of 5 by 7
reviewers.
Rated 5 out of 5 by Pete Wonderful Product
I came to the USA from England in 1947
Bird's Custard was my favorite from 1 year old forward
LOVE IT
July 19, 2013
Rated 5 out of 5 by Jimbeau delicious served warm
Though after chilling it is good, the BEST way we've found is to pour it into a ceramic (we use our cereal bowls) as soon as it is done cooking, let it sit for 5 minutes and enjoy it hot/warm. It cools around the outer perimiter first, so start and work your way around the edges. Have served this to guests who were CRAZY about it!! Havent been able to find it for a few years, so thanks Cost Plus!!
May 6, 2012
Rated 5 out of 5 by meowgal Have loved it all my life!
I've had this my entire life, as my grandparents used to send it from England and we'd have it on all sorts of desserts. My current fave (of American desserts) is to have it over Blackberry Cobbler, as it is the closest I can get to a roly poly taste here in the USA. Oh, and I must DROWN it.
April 26, 2012
Rated 5 out of 5 by Texas Foodie. The best instant custard ever.
Gourmet Banana pudding.
The best custard for Trifle.
The best custard for everything!
You will never use Vanilla pudding again!
June 10, 2011
Rated 5 out of 5 by Christin Brings back sweet childhood memories!!
My best friend's father is British and used to (and still does) bring back Birds from his trips back to England but when I run out and he isn't taking a trip to the UK I love being able to grab this at my World Market. It can be tricky to avoid lumps, my suggestion, keep a whisk handy and don't stop whisking!! Growing up I ate this alongside cake, berries, bananas, and just plain. I love it with strawberries and a few chocolate baking chips added in...sooo heavenly! And if you are like me and a calorie counter you can make this with skim milk and it still turns out perfecto and since it has no eggs it is really low calorie for such a good sized portion!
May 2, 2011
Rated 5 out of 5 by MalibuBarbie Try it and love it
Not too sweet but enough to add a tart fruit such as berries or cooked rubard for a wonderful contrast. Easy and quick. Scottish delight!
April 8, 2011
Rated 4 out of 5 by srossco memories
My husband remembers eating Bird's custard as a child in Scotland so when I saw this, I had to get it for him. It's a little work but it can be made as sweet as you like and as thick or thin as you like. He likes it thin, as a custard sauce, over vanilla pound cake. Brought back happy memories for him.
April 3, 2014
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