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USES: Serves as the filling for Éclairs, Napoleons, Fruit tarts, or as a component to a Mousse. It can be used as a thickener or stabilizer for myriad pastry preparations. Reconstitute powder mix with water, milk and cream for best results.
Combine custard powder and chosen liquid(s) in a mixing bowl. Mix on high speed for 3 minutes or until smooth. Refrigerate for at least 3 hours.
Recipe With Heavy Cream: 13 oz. custard powder, 1 cup heavy cream, 1.5 cups whole milk, 1.5 cups water.
INGREDIENT: Erythritol, Maltodextrin, Sorbitol, Food Starch, Topping Base (glucose powder, palm kernel oil, milk protein), Fat Powder (palm kernel oil, glucose powder, milk powder), Non-Fat Milk Powder, Carrageenan, Stevia, Tetrasodium Pyrophosphate, Natural Flavors, Calcium Lactate, Natural Color (beta carotene), Titanium Dioxide.