CUSTARD PIES
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Custard - Hot Process |
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| Recipe No: R620b | ||||||||||||||||||||||||
| USING KRAMESS HOT CUSTARD | ||||||||||||||||||||||||
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| Method: | 1. Dissolve the 200g KRAMESS and the 50g of sugar in 200gms of the water and mix to a smooth solution 2. Temperature of water for this solution should be 40-50ºC. 3. Bring the remaining 800g of water to the boil and add the above solution 4. Bring back to a vigorous boil whilst stirring. 5. Pour into prebaked shells and sprinkle with nutmeg. |
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| Notes: | Recipe percentages are on total batter / mix weight (100%) | |||||||||||||||||||||||
| Yield: | 1.250 kg of prepared custard | |||||||||||||||||||||||