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Caullet 

Germany

Powder mix for preparation of hot custard cream (crème patissière).
White yellowish fine powder, typical vanilla smell and taste.
Bake stable.

Corn starch; Coloring from fruit and plant extract; Coloring: beta carotene; Flavoring; Salt.

For preparation of hot pastry cream (crème patissière). 
Filling or base of tarts, pies, éclairs, choux pastries, napoleons, Danishes, French tartlets, baked custards tarts.

> For pastry cream: 
Mix 65 to 75g hot custard powder with 250ml cold milk. 
Bring the remaining 750ml milk to boil with 200g sugar and mix with the other ingredients. Bring to boil and let it cook 1 min while stirring.
> For “flan”: 
Mix 90-100g hot custard powder with 250ml cold milk. 
Bring the remaining milk 750ml to boil with 150g sugar and mix with the other ingredients. Bring to boil and let it cook 1 min while stirring.

12 months

Dry

Case: 1 / 22 lbs (10kg)

Size (in):    L 20.9" x W 15.4" x H 4.7"
GW (lbs):   22.3  
TI/HI:        10/7