From pastry tradition across the Alps, the Creme Caramel is the queen of desserts. A delicate taste of vanilla, enriched with a sauce of caramelized sugar.
Ingredients: Sugar, Starch, Gelling Agent [Carrageenan], Salt, Flavourings, Colourings: Annatto, Curcumin. Caramel (30%; 2x30 g): Glucose Syrup, Caramel, Coloring: Caramel E 150c.
The product may contain traces of grain.
Method: Pour the caramel content in a small sachet into 4 small moulds. In a small saucepans mix the content of one big sachet together with half litre of milk added little by little, obtaining a cream without lumps. Bring to boil and cook it for 3 minutes at medium temperature, stirring constantly. Pour the cream into the mould. After at least 2 hours in the fridge the Creme Caramel can be served.