pink custard

Name: pink custard
Cook time: 20 min
Total time: 20 min
Cuisine: World Cuisine
Ingredients: 750ml (1 cups) double cream; 1500ml (2 cups) whole milk; 150g (¼ cup) golden caster sugar; 18 large egg yolks; 375ml (½ cup) raspberry coulis

7 steps

Cook:20min

The way your dinner ladies used to whip up pink custard was quick and simple. Their no-nonsense approach was to make a paste from pink blancmange, vanilla extract, sugar and a splash of milk.

Updated at: Wed, 07 Aug 2024 06:06:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories550.1 kcal (28%)

Total Fat39.8 g (57%)

Carbs34.8 g (13%)

Sugars32.8 g (36%)

Protein8.7 g (17%)

Sodium83.3 mg (4%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

750mldouble cream

1500mlwhole milk

150ggolden caster sugar

18egg yolks

large

375mlraspberry coulis

Instructions

Step 1

Combine the cream and milk in a saucepan. Bring to a simmer then remove from the heat.

Step 2

In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.

Step 3

Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (¼ cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.

Step 4

Place the saucepan over low heat.

Step 5

Stir continuously while adding the raspberry coulis.

Step 6

Continue stirring until the mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.

Step 7

Remove from heat and serve any way you prefer. It’s great cold too! My kids loved it with this Chocolate Concrete recipe. Enjoy!