What were school dinners without lashings of raspberry-flavoured pink custard on your pudding? If you're after a nostalgic retro bake, pink custard will take you straight back to the school canteen.
Empty the sachet of raspberry blancmange mix into a heatproof bowl and mix with the sugar, vanilla extract and 15ml of the milk until it forms a paste.
Ingredients for this step
Raspberry blancmange mix(146g)
Silver Spoon Caster Sugar(3 tbsp)
Nielsen-Massey Vanilla Extract(1 tsp)
Whole milk(1 pint)
Step 2
Heat the remaining milk until it's lukewarm; it's important not to let it come to the boil.
Step 3
Add a small amount of the warmed milk into the paste to loosen it, then pour the paste and warmed milk mix back into the saucepan with the rest of the milk. Bring to the boil, continually stirring.
Step 4
Heat the pink custard for 1-2 minutes until it begins to thicken, and then serve.
Ingredients
MetricImperial
1 pintWhole milk
146gRaspberry blancmange mix
3 tbspSilver Spoon Caster Sugar
1 tspNielsen-Massey Vanilla Extract
Nutritional information per 170g serving
Energy 161cal
Fat 5.8g
of which Saturates 3.7g
Carbohydrates 21g
of which Sugars 18g
Protein 5.8g
Salt 0.17g
5 Baker Ratings
Lovly
Love this?
0 bakers loved this!
Perfect - don’t review one star just because it went wrong and you made a mistake. Worked perfectly for me.
