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Koopmans Custard vanilla flavour

Per 300 g

    EQUIPMENT FOR 4 PERSONS: Custard custard: *50 g Koopmans Custard *1 liter milk *65 g sugar. CUSTARD PUDDING: *65 g Koopmans Custard *1 liter milk *65 g sugar. KITCHEN UTENSILS: *Pudding mold or custard dishes *Mixing bowl. PREPARATION TIME: +- 15 minutes. COOLING TIME: 3 hours for pudding. CUSTARD PUDDING/CUSTARD PREPARATION: 1. Stir the sugar into the custard in a bowl (50 g custard for custard, 65 g for pudding). 2. Take 6 tablespoons of the milk and stir it into the custard-sugar mixture. 3. Heat the remaining milk. 4. Add the custard mixture to the hot milk while stirring. 5. Bring to the boil while stirring. 6. Let it cook gently for about 3 minutes while stirring. FOR VLA: 7. Pour the custard into custard dishes and decorate with, for example, fresh fruit or lemonade syrup. FOR PUDDING: 8. Rinse springform pan with cold water. 9. Pour the pudding into the mold. 10. Let the pudding cool for about 3 hours (once cooled, the pudding can be stored in the fridge). 11. Turn the pudding onto a flat plate. 12. Garnish the pudding with whipped cream or fresh fruit if desired. TIPS: * You can prevent skin formation by covering the mold with plastic wrap or sprinkling the pudding with sugar. *Also suitable for Crème Brûlée. VARIATION TIP FRUIT TRIFLE: 1. Make the custard pudding according to the recipe and stir the pudding cold so that it remains thick. 2. Cut 6 slices of cake into cubes (or use biscuit crumbs) and divide between 6 large glasses. 3. Cut approx. 300 grams of fruit of your choice into small pieces and divide it over the glasses. 4. Pour approx. 30 ml of strawberry sauce into each glass. Divide the pudding among the glasses. 5. Beat 250 ml whipped cream with 2 tablespoons of icing sugar until thick. 6. Pour a thin layer of whipped cream into each glass to cover the pudding layer. Beat the rest of the whipped cream until stiff and pipe a nice dollop of whipped cream on each glass.

    Usage

    Storage tip: Custard custard or pudding can be stored well covered in the refrigerator for 2-3 days.

    Ingredients

    corn starch, salt, colorings (E160a, E160b(ii), flavouring. May contain wheat (gluten), egg and milk.

    Koopmans Custard vanilla flavour

    Per 300 g

      Product form

      Custard Vanilla flavour

      €1 , 40

      €1,55 (incl. btw)

        Description

        Custard Vanilla flavour

        EQUIPMENT FOR 4 PERSONS: Custard custard: *50 g Koopmans Custard *1 liter milk *65 g sugar. CUSTARD PUDDING: *65 g Koopmans Custard *1 liter milk *65 g sugar. KITCHEN UTENSILS: *Pudding mold or custard dishes *Mixing bowl. PREPARATION TIME: +- 15 minutes. COOLING TIME: 3 hours for pudding. CUSTARD PUDDING/CUSTARD PREPARATION: 1. Stir the sugar into the custard in a bowl (50 g custard for custard, 65 g for pudding). 2. Take 6 tablespoons of the milk and stir it into the custard-sugar mixture. 3. Heat the remaining milk. 4. Add the custard mixture to the hot milk while stirring. 5. Bring to the boil while stirring. 6. Let it cook gently for about 3 minutes while stirring. FOR VLA: 7. Pour the custard into custard dishes and decorate with, for example, fresh fruit or lemonade syrup. FOR PUDDING: 8. Rinse springform pan with cold water. 9. Pour the pudding into the mold. 10. Let the pudding cool for about 3 hours (once cooled, the pudding can be stored in the fridge). 11. Turn the pudding onto a flat plate. 12. Garnish the pudding with whipped cream or fresh fruit if desired. TIPS: * You can prevent skin formation by covering the mold with plastic wrap or sprinkling the pudding with sugar. *Also suitable for Crème Brûlée. VARIATION TIP FRUIT TRIFLE: 1. Make the custard pudding according to the recipe and stir the pudding cold so that it remains thick. 2. Cut 6 slices of cake into cubes (or use biscuit crumbs) and divide between 6 large glasses. 3. Cut approx. 300 grams of fruit of your choice into small pieces and divide it over the glasses. 4. Pour approx. 30 ml of strawberry sauce into each glass. Divide the pudding among the glasses. 5. Beat 250 ml whipped cream with 2 tablespoons of icing sugar until thick. 6. Pour a thin layer of whipped cream into each glass to cover the pudding layer. Beat the rest of the whipped cream until stiff and pipe a nice dollop of whipped cream on each glass.

        Usage

        Storage tip: Custard custard or pudding can be stored well covered in the refrigerator for 2-3 days.

        corn starch, salt, colorings (E160a, E160b(ii), flavouring. May contain wheat (gluten), egg and milk.

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