Hopefully this is in the right place…
I want to make a full bodied English custard, and I understand alongside a custard concentrate I should use a Bavarian cream, I’m just wondering on percentages to use.
So far I’m thinking something like this:
Custard (not decided which) 5.5%
Bavarian cream 4%
Madagascar vanilla 1%
If anyone has some good advice I would be grateful.
Many thanks in advance.