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easy &quick

Bake Stable Custard Cream

QimiQ Benefits

  • Full creamy taste with less fat and cholesterol
  • Prevents moisture migration, pastry remains fresh and dry for longer
  • Quick and simple preparation
  • Freezer stable

Minutes

15

Difficulty

easy

Bake Stable Custard Cream
Bake Stable Custard Cream

Ingredients

For 1 recipe

  • 250g

    QimiQ Whip

  • 60ml

    Milk

  • 70g

    Butter

  • Pulp from 1 vanilla pod

  • 60g

    Sugar

  • 113g

    Pasteurized whole egg

  • 12g

    Corn starch

  • 16ml

    Water

Preparation

  1. Place the milk, QimiQ Whip, butter, vanilla and sugar into a saucepan. Bring to a boil and remove from the heat.
  2. Add the water to the corn flour and mix to a thick paste. Add the egg and corn starch paste to the QimiQ mixture and heat up to 160° F, stirring constantly.
  3. Vacuum whilst warm and store chilled (can be kept chilled for up to one month).
  4. Whisk to the required volume before using.
Some doughy looking food

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