Adding custard powder to porridge makes it richer and creamier without the need for cream, whole milk or sugar. The simple method involves mixing a tablespoon of custard powder with two tablespoons of water and stirring it into the porridge after it has finished cooking.
Porridge has been a beloved breakfast staple around the world for thousands of years. In the UK, it is usually made by heating oats with water or milk until thick and creamy. Traditionally, porridge is cooked on the hob or in the microwave, but after experimenting with three different methods, one cook was amazed by how tasty and convenient it turned out in a slow-cooker.
Popular toppings and a common problem
Recently, people have become more adventurous with their porridge, adding toppings and mix-ins to boost flavour, texture, and protein. Popular toppings include maple syrup, cinnamon, honey, golden syrup, fresh fruit, and nut butters. One porridge lover said they enjoy theirs with peanut butter, a dash of cinnamon, and a drizzle of maple syrup.
Still, even with all those toppings, the same person often finds their porridge a little underwhelming. They crave a bowl that is creamy, decadent, and satisfying - without adding cream, sugar or whole milk.
The custard powder method
That is when they discovered a recipe for "custard porridge," which transformed their morning routine. Some versions recommend stirring in a whole egg or just an egg yolk for extra protein and a richer texture. While this can make porridge more filling and luscious, there is a risk the eggs might scramble if not done carefully, ruining the dish.
The easier method is adding custard powder. All that is needed is to mix a tablespoon of custard powder with two tablespoons of water, then stir it into the porridge after it has finished cooking. The result is a bowl that is extra creamy, rich, and brings back nostalgic memories - like a cross between custard and rice pudding from childhood.
How to make it perfectly
For the recipe, unsweetened almond milk was used, but water and any dairy or plant-based milk will work. Maple syrup can be added during cooking and drizzled on top for extra flavour. A pinch of salt is essential to bring out the flavours of the oats. For a cosy, autumnal twist, a sprinkle of cinnamon can be added too.
Ingredients include one-third of a cup of oats (roughly 30g), two-thirds of a cup of milk or water (roughly 160ml), one tablespoon of maple syrup or sweetener, one heaped tablespoon of custard powder, two tablespoons of water, and a pinch of salt.
The method involves adding oats, milk, salt, and maple syrup to a small saucepan and heating over medium, stirring regularly, until the mixture begins to bubble and simmer. Once bubbling, reduce the heat and cook, stirring often, until the porridge reaches the preferred consistency and doesn't stick to the pan. While the oats are cooking, mix the custard powder and water in a cup until smooth.
When the oats are soft and thickened, remove from the heat and pour in the custard mixture while the porridge is still slightly loose. Stir well until the custard is fully incorporated and the porridge becomes rich and creamy. If the porridge is still too runny, return the pan to low heat and stir until thickened.
Just be sure to take the porridge off the heat while it is still a bit runny, as the custard powder will continue to thicken it. If the porridge is already thick, the custard powder can make it too dense and paste-like. Transfer to a bowl and finish with favourite toppings. Extra maple syrup highlights the custard flavour, and a dollop of Greek yoghurt makes it even creamier.
