Rainbow Pudding Shake @thescranline⠀⠀⠀⠀<br />INGREDIENTS: ⠀⠀⠀⠀<br />300ml of milk⠀⠀⠀⠀<br />300ml cream⠀⠀⠀⠀<br />6 egg yolks⠀⠀⠀⠀<br />100g sugar⠀⠀⠀⠀<br />2 tbsp flour⠀⠀⠀⠀<br />2 tbsp cornstarch⠀⠀⠀⠀<br />400g butter (cut into cubes and cold)⠀⠀⠀⠀<br />1 tsp vanilla bean paste or extract⠀⠀⠀⠀<br />1 drop yellow food gel⠀⠀⠀⠀<br />1 drop green food gel⠀⠀⠀⠀<br />1 drop blue food gel⠀⠀⠀⠀<br />1 drop purple food gel⠀⠀⠀⠀<br />1 drop red food gel⠀⠀⠀⠀<br />1 drop orange food gel⠀⠀⠀⠀<br />100g fruity pebbles⠀⠀⠀⠀<br />⠀⠀⠀⠀<br />WHIPPED CREAM:⠀⠀⠀⠀<br />300ml whipping cream⠀⠀⠀⠀<br />1 tsp vanilla extract⠀⠀⠀⠀<br />⠀⠀⠀⠀<br />STEPS:⠀⠀⠀⠀<br />In a large microwave-safe mixing bowl, add sugar, flour and cornstarch. Mix until well combined. Add egg yolks and mix. Add cream and milk and whisk until well combined.⠀⠀⠀⠀<br />Microwave for 30 seconds at a time, mixing each time until thickened. It will take around 10-15 minutes. Alternatively, you can do this in a medium sized sauce pan on a low heat.⠀⠀⠀⠀<br />Cover bowl with plastic wrap and chill for 3 hours.⠀⠀⠀⠀<br />Once chilled separate into 6 separate bowls and color using food gels. Mix until well combined.⠀⠀⠀⠀<br />Drizzle 3 serving cups with chocolate sauce. Chill. Dip the lip of each cup into chocolate and dip into fruity pebbles. Allow to chill while you whip the cream.⠀⠀⠀⠀<br />For the whipped cream - Add cream to a large mixing bowl along with vanilla and whip using a stand mixer to stiff peaks. Add each colored custard to a separate piping bag and start off by squeezing purple, followed by blue, green, yellow, orange and red. Fit the end of a piping bag with a 1M piping tip and frost puddings with a swirl of cream on top. Finish with a paper straw.⠀⠀⠀⠀<br />#vanillabean #yolks #fruitypebbles #whippingcream #vanillaextract
