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Pink Custard

  • Total Time

    5m
  • Serves

    4

  • Skill Level

    Easy
  • Dietary Needs

    EF/NF
    • Egg free
    • Nut free
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    No ratings yet

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.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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