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Pink Custard

4 Reviews

  • Egg Free
  • Nut free

About the bake

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. 

5Prep Time
4Serves
Easy

Method

  1. Step 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

  2. Step 2:

    Heat the remaining milk until it is luke warm. It is important not to boil.

  3. Step 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. Step 4:

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

Ingredients

    • 1 pint Whole milk
    • 146g Raspberry blancmange mix
    • 3 tbsp Silver spoon caster sugar
    • 1 tsp Nielsen-Massey Vanilla Extract

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