When I was a little girl I remember my mom making this delicious frozen treat that didn’t quite have the texture of ice cream, but one that was more like a block of ice. It took a really long time to melt, but once it did, it was slushy and creamy and simply intoxicating! I recall the outstanding flavors of cinnamon and nutmeg, ones that would always brighten up my taste buds. There was one particular ingredient that made this custard block stand out from any other frozen treat, and that is Bird’s Custard Powder.
Bird’s Custard Powder is a British product and is used for its flavor as well as it’s thickening properties. It is a cornstarch-based powder that becomes thick once the liquid is added and then heated to a low temperature. Many people use Bird’s Custard Powder as a substitute for eggs in many dessert recipes. However, I never remembered my mom using this fragrant powder for anything else other than custard block and baked custard.
In one of my earlier posts from last year, I posted a recipe for custard block which was made with heavy cream and eggs. It was just as delicious but just didn’t taste like my mom’s. I have chosen to replace that recipe with this one, as this feels more authentic and close to my heart.
Custard Block: A Guyanese Frozen Treat
Custard Block: A Guyanese Frozen Treat
Ingredients
- two 12oz cans of evaporated milk
- 3 tablespoon custard powder
- 3 tablespoon + 1 teaspoon white sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon almond essence
- 1 teaspoon vanilla
Instructions
- In a mixing bowl, whisk all ingredients together until custard powder has completely dissolved.
- Pour mixture into a deep saucepan and turn heat to medium-low. With a spoon, continue to stir mixture until custard becomes slightly thick. If you walk away the custard will get lumpy and you will have to start over! If it coats the back of a spoon just slightly, then it is ready. See picture above with spoon test to visualize what this is supposed to look like when ready.
- Pour mixture into the desired dish and freeze for 5-6 hours.
Anonymous says
I made this today and it was absolutely AMAZING!!! I thought it wasn't enough cinnamon but it actually tasted just right. I love your recipes and photos. Please don't ever take this site down!
Anonymous says
Hi Alica. You brought me back to my childhood with this recipe. I poured my custard into popsucle molds that I have been wanting to use. The problem is I can't get them out!
Alica says
Hi Anonymous #1! I am glad it turned out great for you! A little bit of spice goes a long way 🙂
Anonymous #2 have no fear! Just take the popsicle mold and dip it quickly into a bowl of hot water. The popsicles should pop right out!
Thanks for visiting!
Belinda Y. Hughes says
I would probably choose the ramekins to serve in. These look positively scrumptious. And I especially love your pics – gives a very professional look to the recipe! Especially with the spoon coating, that way you know exactly what you're looking for.
meg@thelegaltart says
Really interesting. Will have to try this. Thanks!
Anonymous says
Hi,
I haven't tried any of your recipes yet (I hope to soon) but I just want to say you do a great job explaining your recipes and incorporating photos for even the smallest details. Thanks for sharing!
Anonymous says
Hi Melissa,
What can I substitute the almond essence with? Thanks.
Alica says
Hello! If you don't have almond essence, don't worry about it you can make this dish without it. It will still have a wonderful flavor! Enjoy!
Anonymous says
Oh my ! I am so sorry , I am not sure why I called you Melissa LOL Sorry THank you Alicia !
Gouda says
I made this tonight, and I am so thrilled. The best of my childhood in a bowl. I poured mine into a muffin tin. It made the perfect blocks. My son said that it tasted like a frozen pumpkin spice latte. No mom could ask for a better compliment.
Alica says
That's awesome! I am glad your son liked it, that is the ultimate test! Thanks for visiting 🙂
Shazeika Khan says
I love how detailed you are in instructions AND pictures… You cover everything! (ie:coating of the spoon) This attention to detail in your posts really help! !
Leslie K says
I came across this looking for a recipe to make a pudding-pop type frozen treat for my kids with Bird's – as I had no pudding on hand but plenty of Bird's. I adapted this recipe by leaving out the spices and adding mashed strawberries and then put them in molds for the kids (who really wanted strawberry popsicles) Then I made a second batch according to the regular recipe too since it looks so good! If only my freezer was faster, I can't wait to try this! thanks!
Amelia Harrichandra says
I hoped against hope that you'd have this recipe! I've been craving it lately and found a recipe some time ago, but it was rather imprecise, so I was discouraged to attempt it. I'm gonna try this one and freeze it in popsicle molds. Thank you so much, Alica!
Shalinie Gobardan says
Thanks for all the recipes. I never thought that I could do so well with cooking. Thanks. Do you have a recipe for chicken foot?
Alica says
Hi Shalinie,
I don't have one up, but I'll add it to my recipe request list!
Dawn Stevens says
Hi Alica, do you have a recipe for Dahlpourie?
StatRn says
Hi, after pouring into dish would I then let it come to room temp then freeze?
Alica says
Hi there,
After pouring it into a dish you can put it right into the freezer.
Alica says
Hi Dawn, Not as yet, but I have it on my list :)!
Diana K says
Hi there today is the first time I have been on your website I just love all the details and how u thoroughly explain EVERYTHING!! Site is fantastic can't wait to start trying all your recipes 🙂 diana
Shy Hamlin says
Can I also use this recipe to make ice cream ? Granny was queen of the ice cream I never write down or took note of what she did.
Alica says
Hi there, yes you could and put it in an ice cream maker!
rosie odana says
Hi Alicia,
Please advise if I can use regular whole milk instead of evaporated milk. If yes, what the measurement going to be?
Alica says
Hi Rosie, yes you can absolutely use regular whole milk. The measurement would be the same as for the evaporated, so 24oz. Good luck and thanks for your question!
Kaminee Sewdat-Myrie says
Thank so much much for this recipe. It's my 2nd time making it and my 1/2 Guyanese kiddies love it. We thank you so much for al your time spent sharing al of this. My kiddies think I am skills in the kitchen because of you ❤️-Kaminee
rosie odana says
Hi Alicia,
Please advise if I can use regular while milk instead of evaporated milk. If yes, what the measurement going to be?
Thank you
Thalya M says
I heard my daddy talking about this, we'll be trying this very soon. Looks delicious.
Joanie Martin says
So simple,so delicious.Always had it growing up in Guyana.
Anya Arkens says
Made this recipe a few times now. It is delicious and everyone I have seved it to loves it. One small change I made was to add a bit more sugar as per the feed back I recieved and since then everyone seems quite happy. I do a double batch so I pour it into two pans and freeze, I then run hot water no the bottom of the pan, flip it on a cutting board and cut in squares. I then put the squares in ziplock bags and store it. I ususally let it sit at room temp for a few minutes before serving as they become solid frozen blocks when past the 6-8 hr recommended freezing time. Thanks for them memories. It has been at least 35 years since I had tasted Custard Block as I left Guyana was I was quite young.
MARIE LALL says
Hi Alica,
Thank you for putting out the best recipes. Do you have the recipe for custard blocks with eggs?
Tks. Marie
Dianne says
Hi Alicia,
Thanks for all the wonderful recipes. Super excited to try them!!! Gonna spend my weekend cooking & baking up a storm!!!
Thanks Again,
Dianne
Arlyn kuldip says
Thank you very much for sharing your recipes i truly appreciate them. Please keep posting them
Pat says
Your Recipies are the Best. So Far all that I have tried came out Splendid, rated A++. THANKS for detailed instructions and demonstrated pictures, it helped me, especially with measurements. You site is “My Go To” for All Guyanese Cuisine. Thanks Alicia!
Rafi says
Thank you for your awesome recipes and pics.
Over the holidays I tried out the Pepperpot, Custard Block and Brown Stew Chicken.
Wife & Mom loved everything I made.
Thank you, again.
Alica says
Hi Rafi,
That’s awesome, glad you got their stamp of approval! Thanks for trying out the recipes.
Rashida says
Hello, Alicia. Thanks for this delicious recipe. I can’t wait to make it this summer for my family and friends!
Alica says
You’re welcome! Enjoy ?