Pink Custard

  • Total Time

    5m
  • Serves

    4
  • Skill Level

    Easy
  • Dietary Needs

    EF/NF
    • Egg free
    • Nut free

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What were school dinners without lashings of pink custard on your puds? Well we have a recipe that will take you straight back to the school canteen. Ideal served on steamed chocolate sponge pudding or concrete cake. 

Method

  1. Empty the sachet of blancmange mix into a heatproof bowl and mix with the sugar, vanilla extract and 15ml of the milk until you reach a paste

    • 146g Raspberry Blancmange Mix
    • 3 tbsp Caster Sugar (we like Silver Spoon)
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
    • 15ml Whole Milk
  2. Heat the remaining milk until it is luke warm. It is important not to boil.

  3. Add a touch of this milk into the paste to loosen then pour it all back into the saucepan and bring to the boil, continually stirring.

  4. Heat for 1-2 minutes until it begins to thicken into a custard and then serve.

Let's Bake

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