In the run up to Christmas, I was tasked to "Get custard, Dunne's Own will do", so I did; indeed I bought 2 cartons because who's counting?. Turns out we didn't need custard over Christmas but pies were made in January and soon enough both cartons had been consumed. As old people with better than average discretionary income, we don't have to behave like impoverished students anymore: when the choice was either a Christmas tree or one bottle of Ruffino chianti. This last Christmas, in a crowded and getting crowdeder Dunne's stores, I snagged 2x Dunne's Own TetraPak Custard which was piled high-and-deep beside the dairy section. With better quality control, less stress, and 20/20 hindsight, I would obvs have bought Dunne’s Sweet and Creamy Fresh Custard [as R] instead . . . at 6x the price but what the heck it's Christmas. Here's the price + ingredient data comparison:
| Ingredient | Bird’s Tetra | Dunne’s Tetra | Dunne’s Fresh |
| Such much? | €6.00/kg | €1.00/kg | €6.00/kg |
| Milk, skimmed | ✓ | ✓ Reconstit | ✓ Irish |
| Buttermilk | ✓ | ✓ Reconstit | |
| Cream | ✓ Irish 10% | ||
| Sugar | ✓ | ✓ | ✓ |
| Water | ✓ | ✓ | |
| Starch | ✓ Modified | ✓ Mod maize | ✓ Mod maize |
| Palm oil | ✓ | ✓ | |
| Milk Powder | Whey | ✓ | ✓ |
| Flavoring | ✓ | Natural | Vanilla |
| Guar Gum | ✓ | ||
| Rapeseed Oil | ✓ | ||
| Carotenes | ✓ | ✓ | ✓ |
| Paprika | Exhaust. GVB |
Apart from the price, Bird's and Dunne's tetrapak custards look very similar. Dunne's save transport costs at some stage by shipping in powdered milk and buttermilk and reconstituting it with factory-local water.They also bling up the carotene colour with a few drops of paprika extract. Dunne's Fresh otoh go patriotic with Irish skimmed milk and a good jolt of Irish cream (rather than by-product bulker buttermilk). And none of that furrin [and ecologically disastrous] palm oil. Although the rapeseed oil is not Irish there is less of it than in Tetrapak Palmland. I guess the guar gum [a stabiliser found in ice-cream and other processed foods] compensates for rapeseed oil's food-engineering deficiencies. And it's also got "Exhausted Ground Vanilla Beans" which sounds a bit like roadkill.
Another late entry in the custard stakes [I'm not going to rejig my table!] is Avonmore Luxury Fresh Custard - which apparently we did eat at Christmas. It is yet more pricey at €7.00/kg and doesn't have guar-gum or palm oil: (Milk; Cream (34%); Water; Sugar; Skim Milk Powder; Modified Maize Starch; Natural Colour (Mixed Carotene); Flavouring; Vanilla Beans). Gotta say that sounds worth the 18% €xtra in the fresh custard stake.
But heaven-a-mercy how hard can it be to, like, make custard from a carton of last-forever* Bird's custard powder? For starters it has waaay fewer ingredients: Maize starch; Salt; Colour (Annatto = Norbixin); Flavouring. If you follow the instructions (heat 2 tbsp of powder, ditto sugar and a pint of milk) it comes in at ~€1.60/kg: more expensive than Dunne's Tetrapak at €1.00 but much cheaper than branded or fancy custard. Still cheaper if you're think you're on minimum wage in your own kitchen and add the 5-10 minutes extra prep [mix mix stir stir heat heat] time. [* for some definitions of forever: I made up a generous double portion of Bird-dust-cust from a container marked Mar 2023 - it was fine]
Purists can make 'custard' using corn-flour at €2.60/kg rather than custard powder at €8.10/kg but that will only bring down the cost to ~€1.30/kg for an off-white sweet paste the consistency of custard but the wrong colour and no vanilla notes.
It's been a while, but I've done many prev of these food engineering ingredient comparisons - Mince Pies - Cakes - Pot pies - Powdered milk - Pizza - Tarte au Chocolat - Sausages - Sou'wester cake - Spice burger.









