Flan and custard cream
oven-stable pastry cream
Preparation powder for flans and custard cream.
Bake stable, freeze stable. Lasts longer and keeps its freshness.
OVEN BAKE : 1 L of milk, 200g sugar, 2 whole eggs, 110g of preparation powder.
Bring milk and sugar to a boil. On the side, dilute preparation powder within some
of the cold milk. Add in the eggs and pour the hot milk while stirring vigorously.
Put back at medium heat while continuously stirring until simmering (1 or 2 minutes).
Pour into the buttered moulds/tarts and let cool at least 4 hours. Bake in oven.
CUSTARD CREAM : 1L of milk, 200g de sucre, 4 while eggs, 80g of preparation powder.
Bring milk and sugar to a boil. Beat eggs with sugar until foamy and add the preparation powder. Mix. Pour half the milk into the preparation and stir vigorously.
Pour this preparation into the remaining milk and bring to a boil at medium heat while stirring continuously (1 to 2 minutes). Refrigerate immediately, use when fully cooled.
SUGGESTION : For 1 L of quality flan, add 50g of butter.
Keep in a cool dry place (min. 10°C – max 25°C).
This product is moist sensitive, seal remaining product. 12 months sealed / keep remaining product refrigerated and use within 2 months of opening.
Bags 5 kg and 25 kg
/*= __('Nos produits sont vendus sous différents conditionnements : seaux de 1kg, 2kg, 4kg et 6kg.', 'unipatis')*/ ?>Custard cream mixes