Project Description
Crème caramel
CONFECTIONARY PRODUCTS > CREAMY DESSERTS
Sugar, skimmed milk powder, gelatin, flavours, gelling agent: carrageenin, salt, dye: betacarotene.
Mix 150 g of product and 1 liter of milk (or liquid cream), stir well to obtain a homogeneous mixture without lumps and heat stirring constantly until almost to the boil (70/80 °C). After it has been removed from the heat, pour the mixture into the molds and let become cold in the refrigerator for at least 3 hours.
SENZA GLUTINE
NO GLUTEN
SENZA OGM
NO GMO
SENZA GRASSI IDROGENATI
NO HYDROGENATED FATS
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