Crema catalana

fructose, thickener modified starch, skimmed powdered milk, flavourings, vanilla pods extract, colouring annatto.

180 g of compound, 500 g of fresh cream, 500 g  of milk (recipe for 10 servings by 100 g). Heat up the mixture adding little by little milk and cream, whisk up to reach a smooth mixture without lumps. Boil and keep whisking for at least 30 seconds. Pour the cream in the moulds, let it cool down and put in the fridge for about 1-2 hours. Take out from the fridge, dust with brown sugar, caramelize and serve. Store the product ready in the fridge.