First of all, custard powder is a special flavor powder, which consists of loosening agent, stabilizer, edible essence, edible pigment and so on. It was originally used in western food to make cakes and puddings, and was later introduced into Chinese cooking by Hong Kong chefs. Custard powder is powdery, with milk and fruit flavor, and it is easy to dissolve. Suitable for soft, fragrant and smooth hot and cold desserts, such as cakes, egg rolls, fillings, bread, egg tarts and other cakes.
Instant custard powder is a classification of custard powder, which is characterized by omitting the heating process and can be directly mixed with cold water. Instant custard powder is delicate, moderate in taste and easy to dissolve. It is usually used for the surface decoration of bread and cakes or the inner stuffing and stuffing, and is an instant stuffing ingredient.
To sum up, there is not much difference in taste between the two, mainly reflected in the way of use and application scenarios.