CremePat Classic

Powdered preparation for making custards, flans and baked desserts.

CrèmePat Classique is incorporated into a heated phase, allowing optimal development of flavor and color. It gives an unctuous, smooth and stable texture.

Dosage 6 to 8%.

• Dissolve CremePat Classique in a glass of cold milk taken from the liter.
• Add the egg yolks
• Bring the remaining milk and sugar to the boil.
• Pour the boiling milk into the CremePat Classic / Cold Milk mixture.
• Bring to the boil and cook for at least two minutes, stirring constantly.

Kosher; Halal