If you want a trip down memory lane, this Pink Custard is the recipe for you!
A retro pudding that tastes divine, pink custard is as quick and easy as it is absolutely scrumptious.
So, go back to your childhood and recreate this classic school dinners pudding. With my delicious twist, it’ll be even better than you remembered!
Ingredients:
- 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:
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 (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.
Step 4: Place the saucepan over low heat. Stir continuously while adding the raspberry coulis.
Step 5: Continue stirring until the mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
Step 6: Remove from heat and serve any way you prefer. It’s great cold too! My kids loved it with this Chocolate Concrete recipe. Enjoy!
Recipe notes and helpful tips:
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.
Frequently Asked Questions (FAQs):
1. Can I use dark chocolate instead of milk chocolate for the pudding?
Yes, you can substitute dark chocolate for milk chocolate if you prefer a richer and more intense chocolate flavor.
2. How do I prevent lumps in the pudding?
To avoid lumps, gradually whisk the dry ingredients into the liquid, ensuring a smooth and consistent mixture. whisk continuously during the cooking process.
3. Can I make chocolate pudding ahead of time?
Absolutely! chocolate pudding can be made in advance. cover it with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate.
4. What can I top chocolate pudding with?
Top chocolate pudding with whipped cream, chocolate shavings, or a sprinkle of sea salt for added flavor and texture.
5. Can I use fresh strawberries for pink custard?
Yes, you can use fresh strawberries to create a natural pink color and add a fruity flavor to the custard. puree the strawberries and strain the seeds before adding to the custard mixture.
6. How do I achieve a smooth texture in custard?
Strain the custard mixture before cooking to remove any potential lumps and achieve a silky-smooth texture.
7. Can I make pink custard without artificial coloring?
Yes, you can use natural ingredients like beet juice or strawberry puree to achieve a pink hue in custard without artificial coloring.
8. What desserts can I make with pink custard?
Pink custard is versatile and can be served on its own or used as a topping for desserts like cakes, puddings, or fruit salads.
9. How long does pink custard last in the refrigerator?
Pink custard can be stored in the refrigerator for 2-3 days. make sure to cover it well to prevent it from absorbing other odors.
10. Can I freeze chocolate pudding or pink custard?
While freezing may alter the texture slightly, you can freeze chocolate pudding and pink custard in airtight containers. thaw in the refrigerator before serving.
10. How do I reheat chocolate pudding or pink custard?
Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even warming. add a little milk if needed to adjust consistency.
