It is a kind of spice powder, light yellow or light orange yellow, with strong milk flavor and fruit flavor. It is composed of loosening agent, stabilizer, edible essence, edible pigment, milk powder, starch and filler. Custard powder was originally used to make cakes and puddings in western food, but it was introduced by Hong Kong chefs before it was used in Chinese cooking. Custard powder is easy to dissolve, and is suitable for soft, fragrant and slippery hot and cold desserts (such as cakes, egg rolls, stuffing, bread, egg tarts and other cakes). It is an ideal food spice powder mainly based on its special aroma and taste.

Custard powder has four advantages:

First, enhancing fragrance can make the product produce rich milk fragrance and fruit fragrance;

Second, adding custard powder to the paste can produce bright yellow;

Thirdly, it can increase crispness and set the shape of the product. Adding custard powder to the bulky paste makes the product crisp but not soft and flat after frying, and the shape is beautiful;

Fourthly, enhance the viscosity and smoothness. Adding custard powder to some dishes can produce viscosity and smoothness, which has a good thickening effect and a good transparency of thickening juice.