HOT-PROCESSED PASTRY CUSTARD

Traditionally, pastry cream is made by boiling milk, egg yolks, sugar, flour, and flavorings together. Through boiling, the ingredients thicken and achieve a smooth, creamy texture.

With our carefully balanced hot-processed pastry cream bases, the preparation still involves boiling, but in this case, the flour is replaced with a blend of selected starches that provide the cream with exceptional smoothness and consistency.