Crème Caramel fine dessert powder to produce caramel flans and desserts.
Quick and easy to use ׀ Soft structure and full taste ׀ Very short boiling time ׀ Freeze-stable and economic in use.
Sugar; modified starch; gelling agent carrageenan; thickener locust bean gum; flavoring (milk constituents); colour carotenes; acidity regulator; potassium phosphates.
- 200 g Crème caramel
- 1000 g Hot milk
Heat milk, stir in crème caramel bring to boil pour into mould, let it set in the refrigerator for 45 minutes before serving.
Ganache/Filling | Dessert