Traditional pastry preparation for vanilla-flavored creams and custards.
Crème pâtissière & Hot custard powder
Hot powder preparation for smooth custards and flans, made with natural vanilla.
Hot use
Boil 1L of milk. Beat 4 whole eggs with 200g sugar and add 80g cream powder. Stir. Pour half the boiling milk into the mixture. Stir vigorously. Add the resulting mixture to the remaining milk and stir for 1-2 minutes while bringing to the boil.
Store in a cool (min. 10°C - max 25°C), dry place. 1 year unopened / 2 months after opening.
500g pail or 25kg bag
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