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Chocolate brownie topped with thick pink custard
5Prep Time

Pink Custard

5 Reviews

  • Egg-Free Recipes
  • Nut Free

About our Pink Custard recipe:

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.

Serve up this nostalgic treat with Steamed Syrup Pudding, Chocolate Concrete Cake or even our decadent Chocolate Brownies

How to make pink custard:

5Prep Time


  1. Step 1:

    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.

  2. Step 2:

    Heat the remaining milk until it's lukewarm; it's important not to let it come to the boil.

  3. 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.

  4. Step 4:

    Heat the pink custard for 1-2 minutes until it begins to thicken, and then serve.


    • 1 pint Whole milk
    • 146g Raspberry blancmange mix
    • 3 tbsp Silver Spoon Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract

Nutritional Information

per 170g
  • 161cal Energy
  • 5.8g Fat
  • 3.7g of which Saturates
  • 21g Carbohydrates
  • 18g of which Sugars
  • 5.8g Protein
  • 0.17g Salt

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