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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!


What else you’ll need

  • 300 ml milk (1.5 % fat)
  • 200 g cream


  1. 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.
  2. Then pour the cream into 4 dessert bowls, leave to cool a little and put in the fridge to chill properly.
  3. 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.


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

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


The prepared product contains:

  100gPortion ( 148g )RAA *
Energy (kJ)787 kJ1165 kJ14 %
Energy (kcal)189 kcal279 kcal0 %
Fat12 g17 g25 %
of which saturates6.8 g10 g51 %
Carbohydrate18 g27 g10 %
of which sugar14 g20 g23 %
Protein3 g4.5 g9 %
Salt0.11 g0.16 g3 %

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


Information for persons with allergies and/or intolerances

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

  • Egg

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.

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Crème Brûlée