Bird's Custard  From Wikipedia, the free encyclopedia Jump to:
navigation, search Bird's Custard A tin of Bird's Custard powder
and prepared custard in a measuring jug Type Custard Place of
origin United Kingdom Creator Alfred Bird Main ingredients
cornflour, milk Cookbook: Bird's Custard  Media: Bird's Custard
Bird's Custard was first formulated and first cooked by Alfred
Bird in 1837, because his wife was allergic to eggs,[1] the key
ingredient used to thicken traditional custard.   In some
regions, such as Australia and 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.  Bird's Custard and other
brands mimicking its composition are also popular in India,
where a large portion of the populace follows a vegetarian diet,
although ovo-lacto variants are also available.  In recent
years, "instant" versions (contain