Custard Cream



Food preparation

Put the sugar and eggs into the beater, join with the sieved potato starch and flour, the vanilla and last the milk.
Pour the mix into T11FE40 enamelled tray. Cover with BF11F2 perforated container.
The cream must be mixed at least twice during cooking and at the end, blended with mixer.
Beat the temperature and keep.


257.00°F - steam - fan wheel speed 5 - 20 mins


(for 24 portions)

  • 3.53 oz of potato starch
  • 4.23 oz of "00" flour
  • 21.26 oz of butter
  • 2.64 pint of full-cream milk
  • 17.64 oz of sugar
  • 14.11 oz eggs
  • 2 sachets of vanilla
  • lemon peel



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