Caramel custard mix

Dessert coming from pastry school, easy to use.

sugar, dextrose, thickeners modified starch carrageenan, skimmed powdered milk, flavourings, colouring annatto, 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.

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