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

Product Information

Mixing spoon – stirring an important part of making pink custard. So, get yourself a trusty wooden spoon 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. The colour of the strawberry custard is more of a gentle blush pink, to achieve a brighter colour you can choose to add a little food colouring. US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups Apple and plum crumble – there’s something so satisfying about this sweet, wonderful winter warmer. Dig in!

Craquelin size - if you want the craquelin to cover the entire cream puff then cut the craquelin slightly bigger than the piped cream puff. If you want it to cover just halfway, then cut it slightly smaller. Strawberry Custard Bird’s custard powder – if you don’t have time to create your own, or prefer the old fashioned school dinner taste, you can use the powdered type. You can also try birds mint custard for a minty twist.The eggs used in this recipe were medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount which for this recipe would be 200g. Before we get to the nitty-gritty on this recipe, let’s chat a bit more about eggs and why they truly are an essential ingredient: 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.

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 freeze Step Two: Freeze the crust for a few minutes to firm up, then poke all over with a fork. Bake until lightly golden. Use the bottom of a drinking glass to press down the slightly puffed-up crust, then cool completely. 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.

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. My parents both liked banana ice cream, so that was the most common flavor we made. But me, I loved vanilla or berry flavored versions of our homemade ice cream. Strawberry Ice Cream

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 Cream 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.

Tips for best results

An immersion blender is recommended rather than a stand blender as it cuts down on the washing up but if you only have a stand blender then that is fine too. You can make the strawberry puree up to 2 days in advance and store in the fridge in an airtight container. How to store fresh custard 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).