Crème Brûlée

Creamy custard with a layer of caramel that makes a nice loud ‘crack’ when you break it with a spoon – it can only be a crème brûlée. There’s always room for this dessert, even after a hearty meal.

If you’d like to treat your family and guests to this traditional French sweet, we’ve got an easy-to-make alternative for you. All you need to do is add hot milk and cream. Top tip: Simply sprinkle the sugar mix on top at the end – the crisp layer of caramel appears by itself!

Encores

What else you’ll need

300 ml milk (1.5 % fat)
200 g cream

Preparation

Pour 300 ml milk and 200 g pouring cream into a cooking pot. Whisk in the cream powder, bring to the boil while stirring and leave to boil.
Then pour the cream into 4 dessert bowls, leave to cool a little and put in the fridge to chill properly.
Around 10 minutes before serving, quickly scatter the cream evenly with the caramel sugar. The sugar caramelises by itself, so you no longer need to caramelise it in the oven.

Ingredients

Cream powder: sugar, starch, whole egg powder (7,1%), glucose syrup, flavouring, colours (riboflavins, annatto norbixin).

Caramel sugar (12,6 %): sugar, glucose syrup.

Nutrition

The prepared product contains:

	100g	Portion ( 148g )	RAA *
Energy (kJ)	787 kJ	1165 kJ	14 %
Energy (kcal)	189 kcal	279 kcal	0 %
Fat	12 g	17 g	25 %
of which saturates	6.8 g	10 g	51 %
Carbohydrate	18 g	27 g	10 %
of which sugar	14 g	20 g	23 %
Protein	3 g	4.5 g	9 %
Salt	0.11 g	0.16 g	3 %

* Reference for an average adult (8400 kJ / 2000 kcal).

Allergens

Information for persons with allergies and/or intolerances

This product contains the following allergenic ingredients according to the law:

Due to our wide range of products, different articles are produced on the production lines, so that traces of certain allergens cannot be completely avoided despite careful processing:

May contain traces of milk, soya and nuts.