Caramel custard
Dessert coming from pastry school, easy to use.
Ingredients
sugar, dextrose, thickeners modified starch carrageenan, skimmed milk powder, flavourings, colouring E160b (ii), vanilla pods extract.
Use mode
180 g of mixture per 1 litre of milk (recipe for 11 servings by 100 g). Heat up the milk, add the product and whisking. Bring to boil. Pour in the moulds already filled with caramel and let it cool down in the fridge for about 1-2 hours. Store the product ready in the fridge.
Available in
Cod. 41620 - small bags kg. 1,44, in boxes 12 small bags
