Egg Cream (500g)

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.

Advantages of Egg Cream (500g)

• Convenient and easy to use
• Rich and creamy flavor
• Smooth texture

Ingredients of Egg Cream (500g)

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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• Thaw in the refrigerator at 2°C-7°C for 1-3 hours before use. Gently shake, do not shake vigorously before opening the container to avoid creating air bubbles in the cream.
• After thawing, the product must be used within 48 hours and should always be stored in the refrigerator.
• Once opened, the product must be used within 24 hours and must always be stored in the refrigerator.

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

• A: 7g instant coffee + 30g water
• B: 100g sugar + 30g water + 5g lemon juice, all cooked until golden.
  Then pour mixture A into mixture B to get the caramel mixture.

• Applications: Used in baking and preparing desserts.
• For making flan, egg tarts, etc.

Store at -18°C.

See on the package.