A dry powder containing eggs and flavorings. It prepares easily with milk, to make a firm custard with the rich flavors of cream, vanilla and egg. No baking is required to prepare this product. Made in the USA.
RC No Bake Custard Mix makes a versatile dessert. It may be made into pies or tarts, or served in its own individual cup. The cup can be coated with caramelized sugar before filling to make a flan type dessert. This is served upended on a plate. The custard can be flavored with RC Hazelnut or White Chocolate Extracts, or prepared with heavy cream for a different texture. Contact RC Fine Foods or see our website for recipes and menu ideas.
To prepare, the contents are stirred into 2 quarts of whole milk. The mixture is heated to a gentle boil, briefly simmered, and then portioned into custard cups or used in a variety of recipes. After 2 hours of refrigeration, it is ready to serve. Keep prepared custard refrigerated.
Packaged in BPA/Phthalate-free poly packages. Each package has a lot code and “packed on” date.
|Product Number||Package Size||Yield|
|71785||12/ 8 oz. bags||over 2 quarts/bag|
Store bags in a cool, dry place. Prepared product must be kept refrigerated.
Unprepared: Unprepared: 12 months. See individual product package for “Best If Used By” date. Prepared: 4-7 days, prepared with fresh milk and refrigerated.
Sugar, maltodextrin, food starch – modified, dried egg yolk, carrageenan, coconut oil, locust bean gum, salt, disodium phosphate, dextrose, lactose, potassium chloride, sodium caseinate (from milk), natural and artificial flavors, yellow #5 and red #40.
Product preparation may add allergens. Refer to labels on ingredients added.
Product prepared whole milk.
|Weight or Serving Size||1⅓ Tbsp. (14 g)||½ cup (130 g)|
|Calories from Fat||0||40|
|Total Fat||0 g||4 g|
|Saturated Fat||0 g||2.5 g|
|Trans Fat||0 g||0 g|
|Cholesterol||5 mg||25 mg|
|Sodium||50 mg||105 mg|
|Total Carbohydrates||13 mg||18 mg|
|Dietary Fiber||0 g||0 g|
|Sugar||11 g||17 g|
|Protein||0 g||4 g|
For Percentages of Daily Values, please refer to RC Nutritional Information Formats.