Crème Caramel Mix (With Ready Caramel)
Crème caramel is a very old, classic dessert. Over the past 50 years, it has been included on menus in most European restaurants and has become one of the most loved savouring-your-spoon-with-every-bite desserts worldwide due to its simple and elegant goodness. Made with a rich custard and a soft layer of caramel sauce, it differs from crème brûlée, which is topped with a layer of hard caramel instead. The crème caramel is thickened by baking it in a bain-marie and for this reason it is compact, with the classic consistency of pudding, similar to the Italian panna cotta. Generally served cold, it can be accompanied with whipped cream or fresh fruit, or enjoyed as is, in its melt-in-your-mouth goodness!
Dessert Mixes For Traditional Recipes: Delicious From The First To The Last Bite
- ITALIAN CREATIVITY IN THE KITCHEN SINCE 1939. Starting in a small shop where few preparations for bread and desserts were made to the most advanced production methods, always following the ancient recipes, now available for your table.
- QUALITY AND INTEGRATED SYSTEM CONTROL. Training, research and high specialization to transform the most innovative ideas into simple dishes to prepare and for all to enjoy.
- ALWAYS INNOVATIVE TECHNOLOGY Production processes are constantly being improved to meet the most modern and highest global standards.
- FOOD SAFETY: each phase of the production process is certified and responds to the most demanding protocols of quality and to the selection of ingredients and methods used.
Ingredients
Ingredients crème caramel mix: sugar, corn starch, carrageenan, dextrose, flavours(contains lactose), salt, annatto, curcumin.
Ingredients caramel: glucose-fructose syrup, caramelized sugar, caramel.
Contains: milk. May contain: soy.
Preparation
Put the caramel into 1 big or 4 small moulds. Pour the content of a packet into a pan, add slowly 1⁄2 litre of milk. Boil 3 minutes stirring continuously. Pour into the mould(s) and let cool in the fridge for 2 hours.
| Nutrition Facts | Per 1/8 package (23,75 g) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | 90 | |||
| Fat | 0 g | 0% | ||
| Saturated | 0 g | 0% | ||
| Trans | 0 g | |||
| Carbohydrate | 23 g | |||
| Fibre | 0 g | 0% | ||
| Sugars | 20 g | 20% | ||
| Protein | 0 g | |||
| Cholesterol | 0 mg | 0% | ||
| Sodium | 45 mg | 2% | ||
| Potassium | 75 mg | 2% | ||
| Calcium | 10 mg | 1% | ||
| Iron | 0 mg | 0% |
*5% or less is a little, 15% or more is a lot.
Crème Caramel: The Dessert Made Known In Italy By The Medici Family
In Italy it is also known as latte alla portoghese (Portuguese-style milk). History has it that as soon as it arrived in Italy from Portugal, it first took the name of Genoese milk because the Italians thought it had been brought from the Americas to the city of Genoa by Christopher Columbus. Once the mistake was cleared, it was called Portuguese-style milk. In Italy, Crème Caramel is well known in all of Tuscany, from Florence to the Maremma, passing through Siena, where is has become a tradition. It seems that a Portuguese delegation brought the recipe to Florence as a gift to the Medici. The powerful family then spread the recipe around the region.
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