A simple addition of custard powder can transform a bowl of porridge into a richer, creamier dish that evokes childhood memories of custard and rice pudding.
Porridge has been a breakfast staple for thousands of years, typically made by heating oats with water or milk. While toppings such as maple syrup, cinnamon, honey, golden syrup, fresh fruit, and nut butters are popular, many still find the result lacking. One solution is to stir in custard powder.
A simple method for a velvety texture
To use this method, combine a tablespoon of custard powder with two tablespoons of water, then stir it into the porridge once it has finished cooking. The result is a wonderfully creamy and indulgent bowl that resembles a cross between custard and rice pudding.
It is important to remove the porridge from the heat while it is still slightly runny, as the custard powder will continue to thicken it. If the porridge is already thick, the custard powder can make it overly dense and stodgy.
Ingredients and method
The recipe calls for one-third of a cup of oats, two-thirds of a cup of milk or water, one tablespoon of maple syrup or sweetener, one heaped tablespoon of custard powder, two tablespoons of water, and a pinch of salt. Unsweetened almond milk works well, though water and any dairy or plant-based milk are suitable alternatives.
To prepare, add the oats, milk, salt, and maple syrup to a small saucepan and heat over medium, stirring regularly, until the mixture bubbles and simmers. Then reduce the heat and cook, stirring frequently, until the porridge reaches the desired consistency. While the oats cook, mix the custard powder and water in a cup until smooth.
Finishing touches
Once the oats have softened and thickened, remove them from the heat and pour in the custard mixture while the porridge is still loose. Stir thoroughly until the custard is fully incorporated and the porridge turns rich and creamy. If it remains too runny, return the pan to low heat and stir until it thickens.
Spoon into a bowl and top with favourite additions. Extra maple syrup brings out the custard flavour, while a spoonful of Greek yoghurt makes it even creamier.
