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Custard Procedures

Custard Procedures. Procedure for Making Vanilla Custard- Tempering. Quickly whip eggs and sugar together Scald milk Slowly beat hot milk into egg mixture Heat mixture slowly in double boiler Sauce is cooked when it reaches 185˚F (85˚C) Cool immediately. Transparency 10-6. Safety Check.

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Custard Procedures

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  1. Custard Procedures

  2. Procedure for Making Vanilla Custard- Tempering • Quickly whip eggs and sugar together • Scald milk • Slowly beat hot milk into egg mixture • Heat mixture slowly in double boiler • Sauce is cooked when it reaches 185˚F (85˚C) • Cool immediately Transparency 10-6

  3. Safety Check • Always use clean and sanitary equipment • Only keep in TDZ as long as needed. Store under refrigeration as soon as possible. • Store any used product in a sealed plastic container with name and production date.

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