Custard cream is traditionally made with fresh milk, flour, sugar, eggs and vanilla pods. Besides the hot or cold preparation method, custard cream can be made by adding either water or milk to the mix.
At Puratos, we have developed Cremyvit, which is mixed with cold water to create a delicious and versatile custard cream.
There are many reasons why a baker or patissier would use a mix rather than create custard cream from scratch. The practical benefits include:
Depending on the finished product, custard cream will require specific characteristics, such as particular taste, colour, texture, pumpability, bake and/or freeze-thaw stability. For example, with a Danish pastry it’s important to use a custard cream that is bake stable, while a frozen éclair requires freeze-thaw stability.
To meet these various needs, at Puratos we’ve developed a wide range of mixes covering different applications and properties. They’re tasty, versatile and easy to use. We also offer tailor-made solutions to meet any additional requirements you might have.