Laziza Custard Powder Mix | Strawberry Flavour Custard Mix | Instant Mix | 300g

Product Information

If you do not have an immersion blender, you can transfer the strawberries to a traditional blender.

Craving the sweet flavors of summertime in dessert form? ME TOO. This simple and delicious Strawberry Custard Tart features all the goodness of fresh summer fruit with a creamy homemade custard and a buttery shortbread crust for the ultimate treat that’s perfect for pretty much any occasion this season (I’m looking at you, summertime picnics). Lots of these classic recipes were made on the cheap though. Did you ever stop to think just how bad for you some of the old school dinners actually were? That’s why I’ve completely reworked this classic pudding, with a fresh twist that makes it taste so much better. The strawberry puree should be cooled down to warm, if not room temperature, before blending with the eggs so that it doesn’t curdle them. Plain flour – purists will scoof, but you can use plain flour at the beginning of the process for a heavier custard. Mixing spoon – stirring an important part of making pink custard. So, get yourself a trusty wooden spoon

Instant Custard

Step One: Combine the flour and powdered sugar in a food processor. Cut in the butter until the mixture is crumbly, then press it together into the bottom and sides of a greased tart pan. Put all the filling ingredients except the jam in a large bowl and beat with an electric mixer until pale and fluffy. Cover and set aside until ready to use. This is the kind of dessert that, if I could hug it, I would. It’s comfort food and fresh, summery goodness all in one: with beautiful, ruby-colored berries, a homemade custard filling that reminds me of something my grandma makes, and a buttery shortbread crust that is just dreamy. It’s equal parts elegant and easy, picnic-worthy and date-night-in-worthy, and every ingredient needed is likely already in your pantry or fridge. You could also whip up another classic school dinners pudding. What better way to reminisce than to eat school cake and pink custard?

I think there are two camps of people, those who love custard skin and those who can’t bear it. I fall into the latter category. It’s not the end of the world if a skin forms on your custard as you can either whisk it in (although it will mean little lumps in your custard) or you can strain it out. This pink custard freezes well for up to 2 months. See the above note on how to prepare fresh custard for storing then just place in the freezer rather than the fridge. Custard filling Getting the strawberries correct for the recipe took a couple of tries. I wanted the taste of fresh strawberries without having hard, frozen chunks. And, I wanted the ice cream to be sweet but not lose the tang of the strawberries. I ended up using a pint of strawberries that I boiled for just a few minutes with 2 tablespoons of sugar. Then, I used an immersion blender to turn it into puree. Perfection. Strawberry Custard Ice CreamApricot cobbler – another school canteen classic, this fruity cobbler will make you feel like a kid again. Classic comfort food at its finest. So, if you want to know how to make pink custard, read on for my remix of this 80s lunch time favourite. Pipe them tall - You will get more beautiful cream puffs if you pipe them tall instead of wider, before you bake them. I find using a piping bag really makes it easier.

Apple and plum crumble – there’s something so satisfying about this sweet, wonderful winter warmer. Dig in! Cherry crumble pie – this melt-in-your-mouth cherry pie is full of flavour and will tingle your taste buds until you’ve eaten every last crumb. Pour the heated cream into the strawberry mixture in a long steady stream with the immersion blender still on. Vanilla pods – adding the inside of vanilla pods to your custard will give it that beautiful vanilla flavour that makes it so heavenly. Growing up, my family frequently made homemade ice cream in the summer. We had a large ice cream maker that required a lot of ice, so we’d put it out in the driveway. I remember running outside over and over again while it was churning to see if it was ready to eat.First, make the shortbread crust: Spray bottom and sides of a 9- or 10-inch tart pan (with a removable bottom) with baking spray with flour. Set aside. The 160 degree temperature for cooking is for safety. If you do not let the eggs reach that temperature, your ice cream will still set but you risk having undercooked or raw egg in the final product. Pink food colouring. This is totally optional. I usually try to avoid food colouring but without it the custard is a subtle blush pink (which can look a little grey). Add a tiny drop of food colouring if you want a more vibrant colour. I recommend gel colouring as you don’t need much.

They’d then heat a pot of milk and slowly pour the pink paste into the pot. Voila! You have pink custard, tasty enough to please a hall full of screaming kids! When the Strawberry Custard is still warm transfer to an airtight container. Press a film of plastic wrap to the surface of the custard to prevent a skin from forming then seal the container with the lid. Store in the fridge for up to 3 days. How to freezeDid you know the color of an egg’s shell or yolk has nothing to do with the egg’s nutritional value, quality or flavor? Hens with white feathers and white ear lobes lay white eggs; hens with red feathers and red ear lobes lay brown eggs. Your school days are re-imagined with this fruity Pink Custard flavoured with delicious strawberries and made with fresh cream. Especially when served over School Cake. While the cake is baking, make up the custard. Mix the custard powder, sugar and two tablespoons of the cream in a small saucepan, whisking to remove any lumps, then mix in the rest of the cream. Bring the custard mix to a gentle boil, then take off the heat. Leave to cool to room temperature, then put in the fridge to chill – to prevent a skin from forming on the top of the custard, cover the surface of the custard with a circle of greaseproof paper just touching the top of it.