Method:
1. Weigh all ingredients accurately. In a clean bowl, combine the KWERKY, cornflour/custard starch and sugar. Add approximately 300 ml of the cold water and whisk to a completely smooth slurry.
2. Place the remaining water in a suitable saucepan/steam-jacketed vessel and heat until steaming/hot, stirring as required to avoid localised scorching.
3. Whisk the KWERKY slurry again immediately before use. Pour it gradually into the hot water while whisking continuously so the starch disperses without forming lumps.
4. Continue heating with constant agitation until the custard reaches a full simmer and visibly thickens. Cook long enough for the starch to lose its raw taste, taking care not to catch the base of the vessel.
5. Remove from direct heat, stir in the vanilla and check consistency. If adjustment is required, use a small measured quantity of hot water; record any adjustment rather than adding unmeasured liquid.
6. For hot service, portion as 10 × 150 g and hold/serve under the site’s validated hot-service controls. For chilled service, cool rapidly using the site’s validated process, cover, refrigerate and date code. Record finished yield, viscosity and reheating performance under the validated production method.
