Crema Inglese
Elenka product code 1253
A crème anglaise preparation dosed at 600 grams per litre of water, available in a range of flavours. Six hundred grams is a high figure, and it is high for a reason worth understanding before you cost it.
Specification sheets are supplied to trade customers on request.
About Crema Inglese
Six hundred grams per litre is the highest dosage figure on this website, and it is the clearest illustration of why a dosage number means nothing on its own.
What it is
A preparation for crème anglaise — the pouring custard that goes under a dessert, around a slice, or into a mousse as a base. Elenka notes it is available in a range of flavours.
Why 600 grams is not expensive
The instinct on seeing 600 grams per litre is that the product is weak. It is the opposite: it is doing all of the work.
Water is the only other ingredient. So every solid in the finished custard — the fat, the protein, the sugar, the thickening system — has to come out of the pack. A crème anglaise made conventionally is milk, cream, egg yolk and sugar; here the pack is standing in for all four of them.
Compare that with Pronto Crema at 400 grams per litre of water or 350 per litre of milk. The milk figure is lower precisely because milk brings its own solids. Read the denominator, then read what the denominator contains.
Costed properly — against the milk, cream and eggs it replaces, plus the labour and the cooling time — it is not the expensive option.
Anglaise is not pâtissière
The two get confused constantly and behave completely differently.
Crème anglaise is a pouring custard. It stays fluid, it is served around or under something, and its job is richness and moisture on the plate.
Crème pâtissière sets. It fills a tart or a choux and holds its shape when the pastry is cut.
Using one where the other belongs produces an obvious fault: a pouring custard in a tart runs out when it is sliced, and a set custard poured around a dessert sits in a lump. Pronto Crema is the set one; this is the pouring one.
What it unlocks
A crème anglaise is the base of several things a small pastry section usually does not attempt: a bavarois, a mousse built on custard rather than on cream, and the classic plated presentations that make a slice of cake into a dessert with a dessert price.
That last point is the commercial one. The same cake, plated with a custard and a fruit gel, sits at a different price than the same cake on a plate — and the difference is a preparation that takes minutes rather than an hour.
Adding flavour
After hydration, folded through — not into the dry powder, where it will not disperse evenly. Taste at serving temperature.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. A custard preparation standing in for milk and egg is exactly the product where a pastry section needs the declaration in writing — request the sheet.
Technical specifications
| Recommended dosage | 600 g per litre of water |
|---|---|
| Format | 1 kg pail |
| Applications | crème anglaise, dessert sauce, tart and choux filling, mousse base |
| Elenka product code | 1253 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Crema Inglese are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
Related products
Pronto Crema
A cold-process powdered mix for crème pâtissière: whisk into water or milk and it is ready, with no cooking and no cooling curve. The dosage differs by liquid — 400 grams per litre of water, 350 per litre of milk — and that difference is the whole product in miniature.
Code 7704 kgFarcitella Bianca
The white chocolate filling in the Farcitella line, in an 8 kg pail. It is the neutral member of the family — the one that takes an added flavour without arguing with it, which makes it the most versatile pail on the shelf.
Code 3178 kgInstantgel
A cold-setting powder that gels and stabilises fruit purée at six to twelve per cent of its weight, with no cooking. It turns a purée into a filling or a glaze that holds its line under a knife and stops fruit bleeding into everything around it.
Code 1252500 gAroma in Pasta
A line of concentrated flavouring pastes for the pastry bench, in five flavours and one-kilogram packs. They are formulated for creams, doughs and mousses rather than for a gelato mix, which is a real distinction and not a marketing one.
Code 651Pistachio — 1 kg · Almond — 1 kg · Lemon — 1 kg · Orange — 1 kg · Strawberry — 1 kg
Frequently asked questions
Why is the dosage 600 grams per litre?
Because water is the only other ingredient. At that ratio the preparation is supplying all the solids, fat, protein and sugar that milk, cream and eggs would normally bring, so the powder is most of the finished product rather than an addition to it.
How does it differ from Pronto Crema?
One pours and one sets. Pronto Crema is a crème pâtissière that firms up to fill a tart or a choux; this is a crème anglaise that stays fluid and is served around or under a dessert. The dosages differ too — 400 grams per litre of water there against 600 here.
Can it be flavoured?
Yes — Elenka notes it is available in a range of flavours, and it also takes a flavouring paste folded through after it is made up. Add flavour after hydration rather than into the dry powder.