Ingredients

Group 1
Ingredient
KG
Weight (%)
KRAMESS
0.200
16
Sugar
0.050
4
Water
1.000
80
Total Weight: 1.250

Method

Dissolve the 200g KRAMESS and the 50g of sugar in 200gms of the water and mix to a smooth solution Temperature of water for this solution should be 40-50¼C. Bring the remaining 800g of water to the boil and add the above solution Bring back to a vigorous boil whilst stirring. Pour into prebaked shells and sprinkle with nutmeg.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
KRAMESS
0.200
16
Sugar
0.050
4
Water
1.000
80
Total Weight: 1.250

Method

Dissolve the 200g KRAMESS and the 50g of sugar in 200gms of the water and mix to a smooth solution Temperature of water for this solution should be 40-50¼C. Bring the remaining 800g of water to the boil and add the above solution Bring back to a vigorous boil whilst stirring. Pour into prebaked shells and sprinkle with nutmeg.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Category

Category

Custard, Hot Process

Finished Product

Finished Product

1.250 kg of prepared custard