About the author

Originally from London, I moved to Poland to absorb as much of the culture as humanly posssible. Maybe the biggest influence on me has been the food and I credit my adopted babcia, (Polish for grandmother) Ania, with much of the information here. I lived in Zielona Gora and Szklarska Poreba which are in the west and south-west of Poland respectively.
Please feel free to leave any comments, contact me at polishrecipes@gmail.com or visit my other site An Englishman in Poland

Tuesday, 11 November 2008

Budyn - Polish custard

Inevitably there was bound to be something I found myself yearning for while living here in Poland. I always felt there was something missing when trying out all the different varieties of cakes, doughnuts etc. Then it hit me...I was so used to any kind of dessert in England being drowned in yellow custard that the lack thereof started to upset me.

I set out to find a suitable substitute for the largely favoured mono-flavoured custard that I had been brought up on but in fact I ended up discovering something so much more! I discovered Budyn (pronounced boodinn and sounds not too dissimilar to pudding)

Perhaps the multitude of visually stunning packages on offer elevates the whole experience to a level I never attained when opening a boring can of ambrosia custard, who knows?

I also discovered it can be used in other ways (see my sernik recipe) and so a tasting adventure began.

Why have the brand 'Emix' decided to use tiny elves to sell their Budyn?

How to make Budyn

If you can not understand Polish then do not fret. I have not seen or been told formal translation of the accepted Budyn preparation technique but by understanding the odd few words above and of course the amazingly colourful pictures, I can give you a brief method for producing top quality Polish flavoured custard.

1. Mix powdered mixture with 0.5l (about a pint for Brits, including me, who hang on desperately to Imperial measurements) of cold milk and add 2 tablespoons of sugar (or perhaps artificial sweeteners).

2. Put in pot and heat. Add teaspoon of butter (optional) and continually stir.

(NB. I do not understand step 3 and so ignore it but it does not seem to make a difference. I have a feeling it might be that the mixture made in step one is not totally put in at one go and this step involves adding the rest once the butter is melted? If anybody wants to help with translation then feel free to leave comment.

3. Stir until becomes thick (approximately 3-4mins)

What is your favourite budyn flavour? Coconut, Chocolate, cream (reminds me of school dinner custard), vanilla, peach? Leave a comment and let me know.

Thanks to Monika S. for providing endless supply of budyn.


Anonymous said...

Hi there:

Little correction according to the pictures and recipy:

1. From a 0.5l cold milk separate half of glass and mix it with the powder and two tablespoons of sugar.

2. Boil rest of the milk with optional tbs of butter.

3. When milk starts boil pout the mixture from the glass and constantly stir on a low heat until thick.

4. Flush bowls with cold water and pour budyn. Cool it.

Cheers, Yasa.

whosthedady said...

Thanks for comment and translation Yasa.

So there you go people, no excuses for messing up your budyn.
Make the elves proud!

I must admit though, I think I was quite close with my translation considering I had no outside help from any dictionary and just using my rudimentary grip of the lingo.

And according to the packaging it is essential you use the right coloured bowl to eat it from like me :)

Anonymous said...

Hi, how many caloires in 1 cup of this custard?

Aleksandra said...

I found Polish budyn much better than custard...maybe because you can buy it in differents flavours, like chocolate, strawberry, vanilla, cherry, banana, and lots more!
I love budyn!!! I miss Poland now :).

Angelika said...

I AM polish and number 3 is important because you turn off the fire or as low as possible and stir until thick. it would not take 3 min a little less than that!
-Thank you for reading my comment!

Anonymous said...

Hi. your blog is suuuperb. I agree with Angelica. Step 3rd is important.To prevent lumps turn off the ring, stir mixture into the milk, turn on the ring, stirring constantly bring to the boil. Boil for about 2 min. Ready.
I dont think that budyn is like custard. Translation is"blacmange" or thick mlk pudding.
Love your blog.

Justyna said...

Well, then I will help with the translation of the ingredients list of this magic mixture, that come in a bag: corn starch, potato starch, wheat flour, artificial aroma and colour.

As the taste of starch and flour is not that outstanding, I guess it is polish artificial aroma and colour that is so praised here ;)

BTW i'm suprised this one comes without sugar even.

Anonymous said...

1) Thank you for this blog post, cause I couldn't remember how much milk I was suppose to use.
2) I agree with other people, step 3 is important. However, I don't split the milk 50/50, I put 70% in the pot and only 30% in the cup to mix. I find it makes mixing easier.
3) I like the vanilla the best, however, I do occasionally add a tsp of cocoa/nesquik powder once it's done to get that mixed flavor.

Anonymous said...

My favorite flavor is banana and I just made this for my little girl today! =)

Anonymous said...

thanks for translation... bought it thinking it was a cold pudding like angel delight and it was cheap.... saved us from getting into a mess

tcseacliff said...

step one is dissolving the custard powder and sugar. I would stir it until all is dissolved, 2 add butter to pan on heat . st3p 3 you are poring the dissolved custard and sugar into the pan, then stir similar to making jello. looks good!