CRÈME CARAMEL CUSTARD MIX

CODE - D13118

A blend of tradition & ease for preparing authentic French crème caramel dessert without bain-marie...Read More

A complete & instant dessert mix for conveniently preparing French crème caramel
Based on traditional French recipe for the perfect taste, texture & Mouthfeel
Easy application for French crème caramel
Bake-free recipe makes it easy to quickly and consistently prepare French crème caramel desserts without any prior knowledge or expertise.
Thick, smooth and creamy custard base texture

USAGE : An instant French crème caramel mix. A convenient complete mix for preparing authentic traditional French Crème Caramel dessert.

DOSAGE : 100 %

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
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FAQ'S

Description

SwissBake® Crème Caramel Mix- the ultimate French dessert mix that allows you to create a traditional French crème caramel with ease. This decadent dessert has been enjoyed for generations and is known for its rich custard base and a luscious layer of bittersweet caramel sauce.
Unlike the classic French crème brûlée, which features a brittle caramel disk on top, a crème caramel is prepared by baking it in a bain-marie to achieve a thick, creamy texture. However, with SwissBake® Crème Caramel Mix, you can easily achieve the same perfect results by following few simple steps.

Our mix is designed for convenience and ease of use - simply follow the provided recipe and pour the mixture into your desired mould with the caramel base already in place. With SwissBake® Crème Caramel Mix is the perfect blend of tradition and convenience and based on a traditional French recipe to ensure authentic taste, texture and eating qualities. This convenient mix is highly suitable for all kinds of restaurants, café, pizzerias, QSR’s, flight catering and other bulk food service businesses.

Key Ingredients

Edible Starch, Egg Powder

Recipe

Ingredients	Quantity (gm)	Quantity (%)
Crème Caramel Custard Mix-D13118	190 gm	100%
MILK	1000 gm	526.32%

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Method

First make a liquid caramel and pour some caramel into the moulds. Now pour 800gms of fresh milk into the sauce pan and mix rest 200gms of milk with creme caramel mix. Heat the milk on a medium heat for 3 to 4 mins then add the creme caramel mixture and mix it properly. Pour the mixture into the heat - resistant moulds and then place it in the refrigerator for minimum of 2 hours. Once it cools down completely, demould it and serve.