Is an excellent thickener for milk desserts such as Ice Creams, Puddings, Kheer, Phirni  or Fruit Salads.
In 500ml Milk, add —20g for Free-flowing Custard—30g for Creamy Custard —40g for Moulded Custard or use as per your recipe.
Mix the Custard Powder in a little cold milk. Then add to the boiling milk stirring continuously, to avoid lumping. Add Cream or Malai after cooling for a richer taste.