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VANILLA CUSTARD (USING MILK)

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Custard - Hot Process
Recipe No:  R743a
USING FINO CUSTARD POWDER
Group  Ingredient KG
1 FINO CUSTARD POWDER 0.040    6.8%
Sugar 0.050    8.5%
 
2 Milk 0.500    84.7%
  Total Weight 0.590
Method:  1. Make a paste of the FINO CUSTARD POWDER, sugar and a small part of the milk.
2. Boil remaining milk, add paste and bring back to a vigorous boil whilst stirring.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  600 grams of prepared custard