Crema catalana mix

Dessert coming from pastry school, easy to use.

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

Use mode

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.

Warning: Undefined variable $global_tab_title in /home/avgerisgroup/public_html/_w/wp-content/themes/porto/woocommerce/single-product/tabs/tabs.php on line 28