Elenka’s Custard Mix is cooked and made with egg yolks and dried milk: with eggs and flour it gives a professional, long-lasting custard.

In the traditional recipe it replaces milk, saves one egg yolk and doubles the shelf life of custard, especially chocolate custard. Perfect for shortcrust, cookies and sponge cake; the online recipe book also includes crème brûlée, crema catalana and Chantilly cream.

DOSAGE: 900 g of water + 100 g of Custard Mix + 350 g of sugar + 100 g of starch + 50 g of “00” flour + 2 egg yolks. Starch, flour and yolks can be adjusted to the pastry chef’s habits. Method: heat the water, dry-mix the ingredients, add the water gradually and cook; at the first bubbles spread the custard out to cool quickly.

PACKAGING: 3 kg bag.