Custard powder or corn starch? I’m curious to find out if it makes any difference despite being told that the two are inter-changeable. So my girlfriend (who is an avid custard cream lover) and I did an experiment together, making pastry cream based on the same recipe with 3 different type of powder – corn starch, normal custard powder and gluten free custard powder.
The obvious difference between corn starch and custard powder is that the latter has a hint of vanilla flavour and colouring, so, no surprises there in terms of the smell and look. Our little experiment also confirmed that the consistency of the pastry cream is (almost, 99.99%) the same using both corn starch and normal custard powder. The winner and my favourite is the gluten free custard powder. It gives a softer, creamier texture and just enough aroma to the pastry cream, though looking at the 1st photo, it doesn’t do justice to the powder (top left). Depending on what you want to achieve, take your pick and in case you can’t find the product you want, you can always substitute one for another by adjusting it accordingly, whatever that suits your dessert.
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| top left - gluten free custard powder, top right - corn starch, bottom centre - normal custard powder |
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| 2nd attempt using gluten free custard powder |
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| soft and creamy... |
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