Commercial custard is just cornflour, vanilla flavouring, milk and yellow colouring - originally caused by the egg yolks in traditional custard. If you can't get it off the shelf . That's what it is.
BTW nastrosol is a brand name. It's just a food thickening agent - as is cornflour or xanthan gum...
Pudding or Bavarian cream pie filling. In the NY/NJ area you can get large cans of it at a Restaurant Depot. I've ised it quite a bit in decorating women and their outfits. Also had it used on me, it's a great substitute, looks and feels good too!
It's kinda funny, I am British and am always envious of Americans with their choice of coolwhip and pudding, and their sloppy bakery pies, none of which you can get here, oh and their fantastic pie crusts which you can get at a price and then Americans want our custard!
Custard here is sold in either ready made form in 500ml/1litre boxes or in powder form, it's sold everywhere, every supermarket sells it. The powder form has to be heated on the stove with milk and sugar, stirring constantly to stop it going lumpy. As another poster stated you can make it from scratch, just google for recipes. I actually made some American chocolate pudding following the same technique. If I remember correctly it was actually very similar to custard except with unsalted butter stirred in after cooking to give it a glossy look and improve the flavour. It worked well but was a faff when the end result was to chuck it in my face!
If you really want the powder form you can buy it from amazon and eBay at a price. The pre made stuff is going to be too expensive to ship..
ed1 said: Pudding or Bavarian cream pie filling. In the NY/NJ area you can get large cans of it at a Restaurant Depot. I've ised it quite a bit in decorating women and their outfits. Also had it used on me, it's a great substitute, looks and feels good too!
I'm getting excited already as I have a Restaurant depot near me. It would be so orgasmic to completely mess my self with this!!!!!! Do you have to become a member or can I just walk in and buy this Bavarian cream pie filling?????
Living in the US, I too have trouble finding custard. My take has been to use vanilla pudding mixed with a couple eggs. It gives it the pourable consistency of custard and a similar look. You need to use it fairly soon after mixing, otherwise it gets TOO runny.
Personally from what I have seen on here, I think American pudding has a much better consistency for putting in a pie than custard. It moves more slowly and more smoothly and combined with a pie crust that shatters on impact, it looks fantastic.
If you want it to look yellow. Why not just add some yellow food colouring to vanilla pudding?
Custard generally is marginally runnier than how I see American pudding and kinda moves in dollops rather than as one. I assume this is because custard has less fat in it. Custard does feel great used as gunge as it's quite heavy and poured over the head it grips and feels wonderful. I am sure it feels very similar to pudding..
By the way, 'Pudding' in the UK simply means dessert, you may have realised, custard is a UK staple food item, it's served with most hot desserts, fruit pies, crumbles, syrup sponge pudding etc. It is sold in various quality levels, some of the better stuff has fresh cream and fresh vanilla in it.
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