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! 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. 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. 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.

If you’re wondering what blancmange is and “what’s the difference between custard and blancmange?” well, blancmange is more jelly-like.Heat the oven to 200C (180C fan)/390F/gas 6. Grease and line a 22cm x 32cm baking tray (ie, a standard American nine-inch x 13-inch baking sheet) with greaseproof paper. Now that we have brushed up on our egg knowledge, let’s talk about this tart! Here is what you need to make this pretty-as-a-picture dessert all summer long: Stir the vanilla paste and rapeseed oil into the oat-milk-and-vinegar mix, then pour into the flour mixture and mix well. Spoon on to the lined tin, shake the tin, then give it a couple of sharp taps on a work surface to settle the batter and release any air bubbles.

If you do not have an immersion blender, you can transfer the strawberries to a traditional blender. About 10.7 million hens across Minnesota produce nearly 3.2 billion eggs each year! Learn more about how Minnesota farmers provide excellent care for hens and produce safe, nutritious eggs. 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.Chocolate, chocolate and more chocolate! The two go perfectly together. Try a chocolate sponge pudding. Or, if you really love chocolate, add cocoa powder into the custardy mix. Replacing the raspberry with cocoa powder will give you a divine chocolate sauce. Tastes like custard and tastes like strawberries” is a direct quote from our chief taste tester (my husband, Luke). Once you’re prepped with all of the above, it’s time to bake! How to Make a Strawberry Custard Tart

Fan forced oven - I normally don't bake with fan forced for my sweet bakings but I do notice that in this case it's really needed because you want the air to be circulated good to help the cream puffs dry/cook very well.

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