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Pink custard being poured onto a chocolate cake

Pink Custard

  • Author: Michelle Minnaar
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


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.




  • 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!


  • 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.
  • Category: Dessert
  • Method: Boil
  • Cuisine: British

Keywords: pink custard, retro dessert recipe, school dinner recipe, 80s dessert