Pink Custard

  • Total Time

    5m
  • Serves

    4

  • Skill Level

    Easy
  • Dietary Needs

    EF/NF
    • Egg free
    • Nut free
  • 4 Reviews

    4 star rating

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 Silver Spoon Caster Sugar
    • 1 tsp Nielsen Massey Vanilla Extract
    • 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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Reviews

  1. 5 star rating

    Perfect - don’t review one star just because it went wrong and you made a mistake. Worked perfectly for me.

  2. 1 star rating

    Went so wrong

  3. 5 star rating

    Reminds me of school! The taste took me back to year 4 when I sat next to my friend and we’d love tuesdays because we got pink custard 😍

  4. 5 star rating

    Make your own custard.
    Milk
    Sugar
    Egg yolk
    Corn flour
    Vanilla.
    Just add strawberry ice cream syrup at the end.🤗

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