Crème CaramelMoulded crème caramel
Releases from the mould without losing shape.
- Preparation
- 2 h chilling
- Yield
- 5,500 g 1,000 g powder + 4,500 g milk (boiling)
Dessert Premixes
3 productsCrème brûlée, panna cotta and crème caramel mixes are boiled with milk, chilled and served in portion dishes. Three classic desserts that hold their shape when unmoulded and portioned, giving the same result on every plate.
- Boil with milk and chill ready to serve in two steps
- Shape holds during unmoulding and portioning
- Crème caramel stays stable at room temperature for extended periods
PRODUCT SELECTION GUIDE
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Crème BrûléeTorched crème brûlée
Built to take a crackable caramelised sugar top.
- Preparation
- 2-3 min after boiling
- Yield
- 1,860 g 260 g powder + 600 g milk + 1,000 g liquid whipping cream
Panna CottaPanna cotta with fruit sauces
Sets to a light gel that melts quickly.
- Preparation
- until boiling
- Yield
- 1,000 g 150 g powder + 550 g milk + 300 g liquid whipping cream
Products: Dessert Premixes
Crème CaramelMoulded crème caramel
Creme Caramel Mix was developed to offer the characteristic caramel aroma and smooth texture of the classic crème caramel dessert in a convenient, easy-to-use format.
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Crème BrûléeTorched crème brûlée
Creme Brulee Mix was developed to offer the characteristic creamy texture and balanced vanilla aroma of the classic crème brûlée dessert in a convenient, easy-to-use format.
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Panna CottaPanna cotta with fruit sauces
Panna Cotta Mix was developed to deliver the characteristic milky and creamy flavor of this classic Italian dessert with a smooth texture.
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