For baked custard, no starch is used. The egg thickens it. For packaged custard mix such as Birds Custard, the thickener is cornflour or cornstarch and there is no egg.
To make puddings, or thicken recipes.
Starch is commonly used in cooking to thicken sauces and soups. For example, you can mix starch with water to create a slurry before adding it to a hot liquid to thicken it.
corn starch
Corn starch can be used in food, like to thicken gravy. Laundry starch has chemicals added.
The starch found in the custard powder gives the structure to the product in which it is used. It also provides the light golden colour formed from the dextrinisation (application of dry heat on starch) process.
A mixture of equal parts water and cornstarch used in cooking to thicken sauces.
Corn starch thickens cheese sauce. Basic flour will do it also.
It will taste like garbage and it will be gritty.
its called rue
Usually corn starch or arrowroot are the norm, but plain flour can be used but it has to be "merged" with the liquid first.
Yes, mashed potatoes will thicken as they cool due to the starch in the potatoes reabsorbing moisture.
Yes, that's what makes it thicken when it cooks.