Custard and Pudding

Flavorah Concentrates for Custard and Pudding

Custard and pudding applications pair naturally with Flavorah concentrates. The rich, egg-and-dairy base of custard absorbs and carries concentrated flavors exceptionally well, while the gentle cooking temperatures preserve volatile aroma compounds. Flavorah is approximately 2x more potent than standard extracts, so a few drops deliver professional-level flavor.

Recommended Usage Rates

• Stovetop custard: 0.25-0.75% by weight (typical 0.5%)
• Baked custard and flan: 0.25-0.5% by weight
• Pudding: 0.25-0.75% by weight (typical 0.5%)
• Creme brulee: 0.25-0.5% for refined, balanced flavor

Technique

Add Flavorah concentrate to the custard base before cooking, mixing it into the liquid dairy ingredients. For stovetop custard, stir gently during cooking to maintain even heat distribution. For baked custard, whisk into the egg-milk mixture before straining and pouring into ramekins.

Recipe Ideas

• Vanilla bean creme brulee: add Flavorah Vanilla Custard at 0.4% for rich, authentic vanilla depth
• Butterscotch pudding: add Flavorah Butterscotch at 0.5% to a classic cornstarch pudding base
• Coconut panna cotta: add Flavorah Coconut at 0.3% to a coconut milk panna cotta for intensified tropical flavor
• Caramel flan: add Flavorah Caramel at 0.4% to traditional flan custard before baking

Custard applications are forgiving but start with the lower end of the range. Over-flavoring can overpower the delicate dairy character that makes custard appealing.