Download Baked Egg Custard - NHS Wales Procurement Services

Recipe Submission for Menu Framework
Recipe Name:
Baked Egg Custard
Number of servings:
100
CPU ONLY
For CPU Production number of foils produced: Approx 12.5 Foils
Size of foil used: 1600g
Number of suggested portions per foil: 8 x 200g
Suitable for
[ ] healthy option
[ ] high energy/ high protein option
Serving Size (grams / ml )
Per serving
Kcal
Protein (grams)
Ingredients
INGREDIENTS
FRESH MILK
PASTURISED
WHOLE EGG (1000G)
SUGAR(granulated)
Weight in
grams or mls
If purchased please give brand
name
100
20 PINTS
5000G
1700G
What catering system is used : conventional [ ] Cook freeze [ x ] Cook chill [
Method outline using bullet points and specify equipment used
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PUT EGG INTO MIXING BOWL, AND ADD FRESH MILK, MIX TOGETHER
THOROUGHLY USING WHISK ATTACHMENT.
WEIGH SUGAR INTO FOIL CONTAINERS.
POUR MIXTURE INTO FOIL CONTAINERS USING WEIGHT CHART AND
WEIGHING SCALE
SPRINKLE TOP WITH NUTMEG AND COOK FOR APPROX 25 MINS AT 130°
UNTIL COOKED
WHEN COOKED LID WITH LIDDING MACHINE.
PLACE ONTO CHLLER RACKS AND INTO BLAST FREEZER UNTIL FROZEN.
Equipment
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Mixing bowl
Weighing Scales
Whisk Attachment
Aluminium Jug
Lidding Machine
If a main course item please indicate accompaniments served:
Contact.
Name
Alison Howells/Alice Reed
Cwm Taf Health Board