Corn Custard

Another of mum’s recipe that we tried out. Smooth custard & chunky corn kernels… Yum. What more can I say?

The ingredients listed are a rough conversion I figured out from the verbal explanation that I got from mum. She didn’t have a recipe book that I could refer to because everything was up there…she said. So here goes nothing.


  • 1 pack (~300g) custard powder
  • 2 cups of castor sugar
  • 1 box of cream corn
  • 1 box of corn kernels
  • 2 tins (~700ml) of evaporated milk
  • 1-2 tsp of cooking oil
  • Water


  1. Empty the custard powder into a pot and add sugar. Mix well.
  2. Add evaporated milk gradually and stir the mixture until there’s no lumps.  
  3. Using the same can of evaporated milk, measure out 4 tins of water. Continue to stir the mixture.
  4. Put the pot on the stove with medium low fire and stir continuously until the mixture thickens.  
  5. Do the floating test. Get a cup of water, drop a blot of the custard mixture into it. If it rises to the surface, add the corn into the mixture. Otherwise, continue stirring till the mixture is cooked.
  6. Add the cooking oil and mix well.
  7. Turn off the fire and pour the mixture into molds and leave to cool. 

4 hours later… 😉


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