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VANILLA CUSTARD

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Custard - Hot Process
Recipe No:  R620a
USING KRAMESS HOT CUSTARD
Group  Ingredient KG
1 KRAMESS 0.300    23.1%
Water 0.250    19.2%
 
2 Water 0.750    57.7%
  Total Weight 1.300
Method:  1. Dissolve Kramess in water (Group 1) and mix to a smooth solution.
2. Temperature of water for this solution should be 40-50°C.
3. Bring Group 2 to the boil and add the Group 1 solution.
4. Bring back to a vigorous boil whilst stirring.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  1.3 kg of prepared custard