The application of Castar sauce is very rich. After several years of development in the baking market in China, it is still in the limelight. From the initial milk flavor and butter flavor, it has gradually developed new flavors such as chocolate flavor, durian flavor, avocado flavor and salted egg yolk flavor, and its color has also expanded from light yellow to brown and light green, which has a richer performance in terminal applications.
Jianke acidic custard sauce: blue-purple blueberry custard sauce, golden attractive mango custard sauce and tender strawberry custard sauce, which combine real pulp with smooth custard sauce, make the taste more sour and refreshing, and the color more attractive, and it is of great significance to extend the shelf life and develop into long-term custard sauce.
What's the difference between custard sauce and cream?
Castar sauce: Baked Castar sauce is made by baking whole eggs or egg yolks in a water bath (such as creme brulee,flan, Portuguese egg tart stuffing). However, the boiled custard cream only uses egg yolks and adds milk and sugar to make milk sauce, which was invented by Alfred Bird in Birmingham, England in 1837, and is also called English Creme sauce (Crè me Anglaise).
Cream: also known as ice cream, jiling and klim, it is a yellow or white fatty semi-solid food extracted from milk and goat milk. It is a dairy product made from the top layer of raw milk with high milk fat content before homogenization.