VANILLA SLICE
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Icings and Fillings - Custards |
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| Recipe No: R620c | ||||||||||||||||||
| USING KRAMESS HOT CUSTARD | ||||||||||||||||||
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| Method: | 1. Dissolve the 1.050kg KRAMESS in 1.00kg of the water and mix to a smooth solution 2. Temperature of water for this solution should be 40-50ºC. 3. Bring the remaining 2.500kg of water to the boil and then add the above solution 4. Bring back to a vigorous boil whilst stirring. 5. Allow to stand for approximately 15 minutes before adding to pastry sheets. |
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