Description
Pink Custard is loved by all who had school dinners during the 1980's. Enjoy a bite of nostalgia with this modernised recipe using fresh custard with fruit coulis.
Ingredients
Units
Scale
- 250ml (1 cups) double cream
- 500ml (2 cups) whole milk
- 50g (1/4 cup) golden caster sugar
- 6 large egg yolks
- 125ml (1/2 cup) raspberry coulis
Instructions
- Combine the cream and milk in a saucepan. Bring to a simmer then remove from the heat.
- In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
- Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 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.
- Place the saucepan over low heat.
- Stir continuously while adding the raspberry coulis.
- Continue stirring until the mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
- Remove from heat and serve any way you prefer. It’s great cold too! My kids loved it with this Chocolate Concrete recipe. Enjoy!
Notes
- Use the quantity of raspberry coulis stated in the recipe as a guide. Start off by adding a little at a time and tasting as you go along. Stop when you’re happy with it.
- Don’t limit yourself just to raspberry though, feel free to experiment with other coulis flavours such as strawberry or cherry.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boil
- Cuisine: British
Keywords: pink custard, retro dessert recipe, school dinner recipe, 80s dessert