For nearly a century, Moir's has been a beloved staple in South African kitchens, celebrated for its ease of use and consistent results. The convenience of a pre-mixed powder makes it a go-to for creating smooth, creamy vanilla custard with minimal effort. But what exactly is in that classic yellow box? The ingredients reveal a simple but effective formula focused on achieving texture, flavour, and a vibrant colour without the need for eggs.
The Core Ingredients of Moir's Custard Powder
According to ingredient lists from various retailers, Moir's custard powder relies on a core set of components to create its final product. The exact formulation can vary slightly over time or between product lines, but the main elements remain consistent.
The Thickening Agent: Corn Starch
At the heart of Moir's custard powder is corn starch, also commonly referred to as cornflour. This ingredient is a finely ground powder derived from the endosperm of corn. Its role is purely functional and vital to the final texture of the custard.
- When heated in a liquid, corn starch granules absorb water and swell in a process called gelatinization.
- This process causes the liquid to thicken and set, creating the classic viscous, smooth, and creamy texture of a cooked custard.
- As a starch-based thickener, it eliminates the need for eggs, which is how custard powders were originally conceived as an egg-free alternative.
Flavour and Aroma: The Flavourings
To achieve its signature taste, Moir's includes artificial and natural flavourings in its powder. Retail listings specifically mention vanilla flavouring, though some older or alternate formulations may have included butter flavouring. This addition is what provides the sweet, familiar taste profile associated with classic vanilla custard. The choice of synthetic over natural flavourings helps to ensure a consistent taste profile and a longer shelf life for the dry powder.
The Signature Hue: Colourants
Custard is traditionally yellow due to the presence of egg yolks. Since Moir's custard powder is egg-free, colourants are added to replicate this classic hue. Moir's has used a combination of food colourants over the years, including E102 (Tartrazine), E104 (Quinoline Yellow), and E124 (Ponceau 4R). These colourants are responsible for the distinctive, eye-catching yellow appearance that consumers expect from their custard.
A Dash of Balance: Salt
A small amount of salt is included in the mixture to help balance and enhance the overall flavour profile of the custard. It subtly works to amplify the sweetness and vanilla notes, creating a more complex and satisfying taste.
A Simple Formulation for Consistent Results
Unlike traditional egg-based custards, which can curdle if not cooked carefully, the simple starch-based formula of custard powder is very forgiving. This makes it an ideal, foolproof choice for home bakers and chefs alike, guaranteeing a consistently smooth result every time.
Moir's Custard Powder vs. Other Custards
Here is a comparison of the key ingredients found in Moir's custard powder compared to a generic homemade custard powder and a classic egg-based custard.
| Ingredient | Moir's Custard Powder | Generic Homemade Powder | Traditional Egg Custard |
|---|---|---|---|
| Thickener | Corn Starch | Corn Starch | Egg Yolks, Sometimes Corn Starch |
| Sweetener | None (Added during preparation) | Sugar, Milk Powder | Sugar |
| Liquid | Added during preparation (Milk/Water) | Added during preparation (Milk/Water) | Milk/Cream |
| Flavour | Vanilla, Butter Flavouring | Vanilla Powder/Extract, Milk Powder | Vanilla Extract |
| Colour | E102, E104, E124 | Yellow Food Colour Powder (Optional) | Egg Yolks (Natural) |
| Other | Salt | Milk Powder, Salt (Optional) | Salt |
The Science Behind the Smoothness
At the heart of any custard is a gelling process. In Moir's custard powder, this is driven by the corn starch, which gelatinizes when heated with milk or water. The starch molecules hydrate and swell, forming a network that traps the liquid and causes the mix to thicken into a stable gel. This differs from a traditional custard, where the coagulation of egg proteins provides the thickening and setting action. The simple, stable formula of a starch-based powder is less prone to curdling and is a key reason for the product's enduring popularity. For a more detailed look into the history of the Moir's brand, you can read more here: The History of John Moir & Son.
Conclusion: The Simplicity of Moir's
Moir's custard powder is a testament to the power of a simple, functional ingredient list. By focusing on corn starch for thickening, along with flavourings, colourants, and salt, the product delivers a reliable, consistent, and satisfying dessert experience. This simple formula provides a long-lasting, egg-free, and effortless alternative to traditional custard, cementing its place as a favorite for decades. The blend is a perfect example of food science at work, creating a smooth and creamy result every time with just the addition of a liquid and heat.
