Bakels
Baking ingredients since 1904

VANILLA CUSTARD

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Icings and Fillings - Custards
Recipe No:  R622a
USING FINO CUSTARD POWDER
Group  Ingredient KG
1 FINO CUSTARD POWDER 0.050
 
  Sugar 0.050
  Milk (small amount from Group 2) 0.000
 
2 Milk 0.500
  Total Weight 0.600
Method:  1. Make a paste of Group 1.
2. Bring Group 2 to the boil.
3. Add the prepared paste and bring to a vigorous boil whilst stirring.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.