There's just nothing like a scene from any British producer involving custard. It's so painty, splashy, thick, opaque and just perfect to watch a woman get covered in. But all I can ever find in America is pudding, and it just isn't even close to the shine and splash that custard has!! I tried buying "custard" from Kroger and it was literally just glorified whole milk.

I want to make custard scenes that look like what the Brits have always done!!! The closest I've come is literally making it myself but that's obviously not worth it and not as good looking. Are there any Americans on here who have found that proper shiny splashy painty custard you see all these british producers using???

Dude, we can't even get a hob over here.

I'd love to know the same thing. Closest we have found is making our own which, considering egg prices - not $ feasible. I do keep my eyes open in the international isles of our grocery stores in case they start carrying any. But it still wouldn't be in the quantity we would need for a real scene but would still love to try it and see what it is like.

Publix grocery stores have a British section and sell it. Also, any British specialty store in the U.S will have it too. I know of one in Atlanta called Taste of Britain. They ship too.

You all do know that custard is a conversion equivalent to pudding right? The texture might be slightly off and use fewer eggs but... like seriously. This is like the biscuits and cookies argument. Unless you are eating it, there really isn't a difference for sploshing

Alpro Vanilla SOYA Plant-Based Long Life Alternative to Custard, Vegan & Dairy Free, 525g (Pack of 8) https://amzn.eu/d/3KuOKi9

This is what I use. Dairy free as well in case you're using it on anyone lactose intolerant/vegan.

This is what I was just about to suggest as it solves multiple problems in one

No dairy smell

Ready made

Glossy and opaque and smooth same as our normal custard


If you don't want to use that, my next spotless sploshing article will be about custard and it has a few recipes and suggestions including...

Birds custard powder, (the regular one not instant sachets) a big pot, constantly stirring and make it with water instead of milk (money saving) and add a few blobs of white poster paint at the end to get the colour right

This is time and labour intensive, and then you have to let it cool down too but it results in a nice custard, in large amounts, and saving insane amounts of money compared to buying the same in litres of ready made custard

or

if you can get white sauce or béchamel sauce, it's basically the same it's just the savoury version without the sugar. Just add sugar or sweetener and vanilla and some yellow colouring to a white sauce, with some warming through for the right consistency and possibly a tiny bit of watering down until it looks right.

Good thing about that one is should be fairly easy to source in bulk, ready prepared just with a few steps to make it look like custard and be sweeter

Here, I finished it early and hit publish for you

Hope it helps find the best option for you https://www.spotlesssploshing.com/post/the-complete-guide-to-custard-preparation-sploshing-cleaning

Custard powder is nothing more than coloured cornflour - cornstarch, as you'll know it in the US - plus food colouring.

Buy a shed-load of cornstarch and you'll be able to make yourself a shed-load of custard

Use the ratio of two cups of milk or water and two tablespoons of cornstarch, then heat gently until it thickens. Keep stirring it while it heats to avoid lumps.

Of course, it doesn't have to be yellow - you can add whatever food colour you want, or add cocoa powder to make a chocolate custard. More cornstarch, more thickness. Some sugar will add to the glossiness as well as making it taste better (important to some ).

Note: British custard doesn't contain eggs. It's all based on a recipie a Mr Birds (as in Birds Custard, which went on to become a huge manufacturer) came up with in the 19th century because his wife was allergic to eggs. Does contain milk and sugar.

I alway though the US "vanilla pudding" was the same thing? That's what Rob Blaine used to use.

It is, but sometimes 'pudding' is also used to describe what we call angel delight, which is more mousse like instead of a glossy sauce and adds to the cross Atlantic confusion. I only found this out when an American following my wamstructions explained what he'd bought and what it turned out like. It was angel delight equivalent.

I go over it all in the article

When Bosunbob last visited he left a bucket full of packets of butterscotch Angel Delight. Part of me thinks we could possibly use them in our future scenes. But most of me thinks they're probably getting eaten, by me and the models!

But yeah, I can see how that would be confusing, completely different texture, non-runny and non-shiny.

I'm from the UK and my custard video is my most favourite I've done so far!!

I definitely think you should look into importing some from here. There are certain brands you can buy that only require to be mixed with boiling water, so more cost effective than buying lots of milk, but have just the same effect during playtime!

https://a.co/d/8BQmwHm

Do you think 6 is enough for a proper splosh?

Maybe we should get a swap going - I am desperate to try coolwhip!

You need 12 x 1kg cartons to fully cover a fully clothed model including allowing one for shampooing into her hair and one for a full down-her-face pour, and assuming you want to do some clothes filling as well as external coverage.

In the UK the supermarket own-brand cartons are about £1.50 ($1.75) each. But shipping it trans-Atlantiic does horrific things to the price. Really suprrised custard isn't a thing over in the US, given how delicious it is.

A few years ago I found at Dollar Tree a custard powder, in a can.
Just mix with milk and cooking. I bought and I liked the result. But I don't know it still exists.

I didn't realise just how lucky we were in the UK to have access to custard. It's like the perfect gateway WAM substance (sweet smelling, silky smooth, glossy, thick) and available ready mixed in reasonable quantities for pocket money (even 1L used wisely can go a long way).

I wish you every luck in finding it over the pond. Or finding a cost effective alternative substance or recipe. I'd always assumed "pudding" was the same thing but today I learn.

I'll second the comments about doing some kind of foreign exchange with coolwhip. Getting a good volume pie that's still edible in this country seems to be a pain that requires actual time in the kitchen. Tried dream topping (top layer of a trifle) which worked nicely but didn't have the volume I might have liked.

I'm not even sure what a hob is

hob = stove top

or whatever you call the thing usually associated with a cooker/oven/stove that has the place where you put a saucepan or pot full of stuff to heat it up or cook it

I think that this thread has established that what you're saying literally isn't true. It does not look the same.

I recently filmed a custard video, and it took 22 cartons of that to fill a bucket.