Instant Custard Cream (Pastry Cream) (Cold Process) 25 LBS

Just add water to reconstitute an economical classic French pastry cream. Light taste. Instant custard cream is great to add to pies, cakes, pastries, and doughnuts with a custard filling. Enjoy bulk instant custard cream at wholesale pricing.

Instant Custard Cream Bulk Packaging: 25 lbs Box

Allergen Information: Contains milk. Check Ingredients.

Ingredients: Sugar, Food Starch, Non-Fat Milk Powder, Dextrose, Whey Powder (Milk), Carrageenan, Tetrasodium Pyrophosphate, Calcium Lactate, Natural Color (beta carotene), Titanium Dioxide, Natural Flavor.

Instant Custard Cream Recipe Tips:

Cold process classic French pastry cream, the ingredients are already mixed. Just add water and heavy cream to reconstitute this excellent, shelf-stable, pastry cream. Maintains stability through freeze-thaw cycles and is heat stable. Product mixes in just 3 minutes. Cream can be flavored, frozen or even baked.

Incorporate into Danishes, Napoleons, Fruit tarts, and eclairs. Can be used as a mousse ingredient, and serves as both as thickener and stabilizer for varied pastry preparations.

Combine custard powder and water or milk in a mixing bowl.
Mix for 5 minutes, or until smooth, at high speed.
Refrigerate for a minimum of 3 hours.
Option #1: With cold water: 13 oz. custard cream powder, 1 Qt. water
Option #2: With milk: 13 oz. custard cream powder, 1 cup whole milk, 3 cups water. We do not recommend adding only milk as the flavor would be extremely rich.
Option #3: Very light fancy cream with whipped cream:
12 to 13 oz. custard cream powder, 1 cup whole milk, 3 cups water, 5 oz. cream. Follow above directions. Then fold in 5 oz. of already whipped heavy cream. Refrigerate for 30 minutes to let the flavor and viscosity develop.

Shelf Life: 12 months.

Item Number: PS00101

$87.99

Instant Custard Cream Bulk Packaging: 25 lbs Box

Allergen Information: Contains milk. Check Ingredients.

Instant Custard Cream Recipe Tips:

Incorporate into Danishes, Napoleons, Fruit tarts, and eclairs. Can be used as a mousse ingredient, and serves as both as thickener and stabilizer for varied pastry preparations.

Combine custard powder and water or milk in a mixing bowl.
Mix for 5 minutes, or until smooth, at high speed.
Refrigerate for a minimum of 3 hours.
Option #1: With cold water: 13 oz. custard cream powder, 1 Qt. water
Option #2: With milk: 13 oz. custard cream powder, 1 cup whole milk, 3 cups water. We do not recommend adding only milk as the flavor would be extremely rich.
Option #3: Very light fancy cream with whipped cream:
12 to 13 oz. custard cream powder, 1 cup whole milk, 3 cups water, 5 oz. cream. Follow above directions. Then fold in 5 oz. of already whipped heavy cream. Refrigerate for 30 minutes to let the flavor and viscosity develop.

Shelf Life: 12 months.

Item Number: PS00101

Instant Custard Cream Bulk Packaging: 25 lbs Box

Allergen Information: Contains milk. Check Ingredients.

Instant Custard Cream Recipe Tips:

Incorporate into Danishes, Napoleons, Fruit tarts, and eclairs. Can be used as a mousse ingredient, and serves as both as thickener and stabilizer for varied pastry preparations.

Combine custard powder and water or milk in a mixing bowl.
Mix for 5 minutes, or until smooth, at high speed.
Refrigerate for a minimum of 3 hours.
Option #1: With cold water: 13 oz. custard cream powder, 1 Qt. water
Option #2: With milk: 13 oz. custard cream powder, 1 cup whole milk, 3 cups water. We do not recommend adding only milk as the flavor would be extremely rich.
Option #3: Very light fancy cream with whipped cream:
12 to 13 oz. custard cream powder, 1 cup whole milk, 3 cups water, 5 oz. cream. Follow above directions. Then fold in 5 oz. of already whipped heavy cream. Refrigerate for 30 minutes to let the flavor and viscosity develop.

Shelf Life: 12 months.

Item Number: PS00101

Instant Custard Cream Bulk Packaging: 25 lbs Box

Allergen Information: Contains milk. Check Ingredients.

Instant Custard Cream Recipe Tips:

Incorporate into Danishes, Napoleons, Fruit tarts, and eclairs. Can be used as a mousse ingredient, and serves as both as thickener and stabilizer for varied pastry preparations.

Combine custard powder and water or milk in a mixing bowl.
Mix for 5 minutes, or until smooth, at high speed.
Refrigerate for a minimum of 3 hours.
Option #1: With cold water: 13 oz. custard cream powder, 1 Qt. water
Option #2: With milk: 13 oz. custard cream powder, 1 cup whole milk, 3 cups water. We do not recommend adding only milk as the flavor would be extremely rich.
Option #3: Very light fancy cream with whipped cream:
12 to 13 oz. custard cream powder, 1 cup whole milk, 3 cups water, 5 oz. cream. Follow above directions. Then fold in 5 oz. of already whipped heavy cream. Refrigerate for 30 minutes to let the flavor and viscosity develop.

Shelf Life: 12 months.

Item Number: PS00101