Does Custard Powder Have Eggs in It? A Comprehensive Look at Your Dessert

November 9, 2025 •

4 min read

Alfred Bird, a 19th-century chemist, famously invented custard powder specifically because his wife, Elizabeth, had an egg allergy. This historical fact reveals the egg-free nature of the original product, answering the key question: does custard powder have eggs in it? Today's standard custard powders follow this tradition, using starch as the primary thickening agent instead of egg yolks.

Quick Summary

This article explains that standard custard powder is egg-free, using cornstarch as a thickener. It covers the core ingredients, nutritional profile, and suitability for egg-sensitive individuals and vegans. The content also contrasts it with traditional custard and discusses variations.

Key Points

Egg-Free Origin: Standard custard powder was invented for someone with an egg allergy, making it naturally egg-free.
Cornstarch is the Key Ingredient: Cornstarch, not egg yolks, is the primary thickening agent in custard powder.
Check the Label: Although traditionally egg-free, always read the ingredients list for specific brands, especially 'instant' versions, and be aware of potential cross-contamination warnings.
Versatile for Dietary Needs: Custard powder is a suitable base for egg-allergic individuals and can be made vegan by using plant-based milk alternatives.
Nutritional Value Depends on Preparation: The final nutritional content, including protein and calcium, is determined by the type of milk and amount of sugar added during preparation.
Risk-Free Consistency: Unlike traditional custard, custard powder custard is much less likely to curdle, making it more forgiving to prepare.
Different Textures and Flavors: Custard made from powder tends to have a milder, cornstarch-based texture compared to the richer, more complex flavor of traditional egg custard.

What is Custard Powder Made Of?

Custard powder is a shelf-stable, dry mix designed to be combined with milk and sugar to create a custard-like dessert. The ingredients are simple and typically include:

Cornstarch (or Cornflour): This is the main thickening agent, which gelatinizes when heated with a liquid, giving the custard its smooth consistency.
Flavoring: Vanilla is the most common flavor used in custard powder to mimic the flavor of traditional custard.
Coloring: To imitate the yellow hue from egg yolks, food coloring, such as annatto, is added.
Salt: A small amount of salt is included to enhance the overall flavor.

Because eggs are a common allergen, the original and many modern custard powder recipes were developed specifically to avoid them. This makes standard custard powder a safe and convenient option for those with egg allergies. However, it is crucial to always check the ingredients label for specific brands, as some "instant" varieties or flavored mixes may contain egg derivatives or have a "may contain egg" cross-contamination warning.

Custard Powder vs. Traditional Egg Custard

The primary difference between custard powder and traditional custard lies in their thickening method. Traditional custard relies on egg yolks, while custard powder uses a starch base. This distinction leads to notable differences in texture, flavor, and nutritional content.

A Comparison Table


Feature	Custard Powder (mixed with milk)	Traditional Egg Custard
Primary Thickener	Cornstarch (Maize Starch)	Egg Yolks and Heat
Egg Content	Egg-free (check labels for cross-contamination)	Contains eggs
Curdling Risk	Very low, as there are no egg proteins to coagulate improperly	High, requires careful temperature control to prevent curdling
Flavor Profile	Milder, with a distinct vanilla flavor	Richer, with a deeper, richer flavor from the egg yolks
Nutritional Content	Lower in protein and fat, higher in carbohydrates from starch. Nutritional value depends heavily on the type of milk used.	Higher in protein and fat from the egg yolks, as well as calcium from the milk.
Convenience	Fast and easy to prepare, forgiving to a range of cooking temperatures	Requires more time and attention to avoid lumps and curdling

Nutritional Aspects of Custard Powder

The nutritional value of a finished custard made from powder is primarily influenced by the type of milk and the amount of sugar added. While the powder itself is largely made of carbohydrates and offers minimal protein or fat, preparing it with dairy milk adds protein and calcium. For example, using semi-skimmed milk will add a moderate amount of protein and calcium to your dessert. For those seeking a lower-calorie option, skimmed milk can be used, while full-fat milk will result in a richer product.

For vegans, custard powder is a fantastic alternative, provided they use a plant-based milk like soy or oat milk. These alternatives allow for a delicious, creamy custard without any animal products. Many plant-based milks, especially soy, can also contribute a higher protein content than other alternatives, making it a more nutritionally robust option for a plant-based diet.

Who is Custard Powder for?

Custard powder is a highly versatile product that serves various dietary needs and culinary purposes:

Egg-Allergy Sufferers: As it was originally designed to be egg-free, it is an excellent choice for anyone with an egg allergy.
Vegetarians and Vegans: By simply using a plant-based milk alternative, both vegetarians and vegans can enjoy a creamy custard.
Home Bakers: Its reliable thickening properties make it easy to use for sauces, tarts, and fillings without the risk of curdling.
Convenience Seekers: It's quicker and more straightforward to prepare than traditional custard, making it perfect for quick desserts.

The Takeaway

In summary, traditional custard powders are free from eggs and rely on cornstarch as a thickener, a feature that originated from the inventor's desire to create an egg-free dessert for his wife. While the powder itself provides little nutritional value beyond carbohydrates, the final product's nutrition depends on the added milk and sugar. This makes it a flexible and safe choice for those with egg allergies and an easy substitute for vegans. It is, however, always best to check the product label to be certain of the specific ingredients and to watch out for potential cross-contamination warnings, especially with instant varieties.

Conclusion

For anyone concerned about eggs in their dessert, standard custard powder is a reliable, egg-free solution. Its historical origins and basic cornstarch-based recipe mean you can enjoy a smooth, creamy custard without worry. This convenience has made it a pantry staple for those with allergies, vegans, and anyone looking for a quick and simple way to enjoy a classic dessert. The simple ingredients provide a blank canvas, allowing you to customize the flavor and nutritional profile with your choice of milk and sweetener, making it a truly versatile addition to any kitchen. For those interested in an even more in-depth look at the food science of custard, explore the topic on sites dedicated to culinary information.

Frequently Asked Questions

No, Bird's original custard powder was invented for a wife with an egg allergy and does not contain eggs. Its ingredients list includes cornflour, salt, color, and flavoring.

Standard custard powder is safe for most people with egg allergies, as it is made without eggs. However, cross-contamination is possible in manufacturing, so always check the product's packaging for any allergen warnings.

The primary thickening agent in custard powder is cornstarch (or cornflour). When heated, the starch granules absorb liquid and swell, creating a creamy, gel-like consistency.

Yes, custard powder is a great base for vegan custard. You can simply substitute traditional dairy milk with a plant-based milk alternative, like soy, oat, or coconut milk, to make it vegan-friendly.

The yellow color in custard powder is not from eggs but from added food coloring, typically annatto. This is done to mimic the appearance of traditional, egg-based custard.

Traditional custard is higher in protein and fat due to the egg yolks. Custard made from powder, however, is higher in carbohydrates and its nutritional profile is largely dependent on the type of milk and amount of sugar used.

No, not all brands are the same. While most standard custard powders are egg-free, some instant mixes or flavored varieties may differ. Always read the ingredient label to be sure.