HALTA CRÈME BRÛLÉE (4X200G) FOODSERVICE
The classic French dessert in a ready-to-use version
DESCRIPTION
Mix for creamy, homogeneous crème brûlée, ready to bake and caramelize. Smooth texture and delicate taste for professional spoon desserts.
CHARACTERISTICS
No added fats, no eggs.
Light taste.
Quick and easy to prepare.
No added fats and eggs.
box 4 boxes x 0,8 Kg
TECHNICAL AREA
| How to use it | Basic dosage | Expiration |
|---|---|---|
|
1 bag 200 g CRÈME BRULÉE 1 L whole milk - Dissolve CRÈME BRULÉE mix in milk. The black dots that will appear in the milk indicate the presence of fine Madagascar vanilla. Boil for 1 minute mixing continuously. Let the product cool down while mixing. Pour CRÈME BRULÉE into the moulds and put them in refrigerator for at least 3 hours. Before serving, dust with brown sugar and candy as usual. |
1 Bag +1000g Milk | 730 Days |
STORE IN A COLD AND DRY PLACE
RELATED RECIPES
CrÈme brulÉe fs
INGREDIENTS
- Halta crÈme brulÉe 4x0,8: 200 g
- Glucosio 30 de: 1,000 g
- Water/milk: 180 g
PROCEDURE
Dissolve CREME BRULEE mix in the milk.
Boil for 1 minute mixing continuously.
Let the product slightly cool down mixing continuously.
Pour CREME BURLEE in the moulds and put them in refrigerator for at least 3 hours. Before serving, dust with brown sugar and candy as usual.
English custard
INGREDIENTS
- Grated lemon peel: 1.00 n
- Bourbon vanilla: 1.00 n
- Glucosio 30 de: 1,500 g
PROCEDURE
Boil the milk with the bourbon vanilla seeds and the lemon zest.
Add the HALTA CRÈME BRULÈ mix, carrying on mixing for about 1 minute.
Serve the cream until it is still warm.
Adjust the consistency by adding / reducing the amount of the mix.
RELATED PRODUCTS
