Product Description
Proudly Made In VIETNAM
Outstanding Quality
Optimal Solutions
Egg Cream is a type of cream not meant to be consumed raw. It is used for making egg tarts, baked goods that use egg cream flan, caramel flan, custards, and other desserts. Egg Cream is highly regarded for its quality and functionality, making it an excellent solution for various baked goods, desserts, and cooking.
Water, eggs, sugar, vegetable oil, milk powder, sodium caseinate, emulsifier (sodium polyphosphate, polyoxyethylene, sorbitan, monosterate), thickener (E415), salt, synthetic vanilla flavor, food color (E160a(ii)).
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Tart: Pour the egg cream into the tart mold and bake at 180°C for bottom heat and 200°C for top heat for 20-25 minutes.
Caramel Flan: Add 7-10g of caramel solution into the mold, then add 50-60g of egg cream and bake in a water bath in the oven at 150°C for 25-28 minutes. If steaming in a pot, the mold must be covered.
Note: Caramel preparation method
Store at -18°C.
See on the package.
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