Ingredients: Sugar, Modified starch, Natural and Artificial Flavoring, Carageenan, Sodium Diphosphate, Sodium Phosphate, Coloring: Beta Carotene, Salt.
Applications: Used for the production of crème brûlée.
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PA5345
Crème Brûlée Powder
One-step powdered preparation for crème brûlée. Easy and convenient.
2.2 lb. bag | 5 bags per case
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Specifications
Directions
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC). 500g heavy cream, 300g milk, 150g crème brûlée preparation. Combine and bring to a boil. Pour into heat-resistant molds and refrigerate for a minimum of two hours. Carmelize with sugar prior to serving. Enhanced recipe: 700g heavy cream, 100g crème brûlée preparation, 1/2 Gahara vanilla bean. Combine and bring to a boil. Pour into heat-resistant molds and refrigerate for a minimum of two hours. Carmelize with sugar prior to serving. To use as an inclusion: 700g heavy cream, 120g crème brûlée preparation. 1/2 Gahara vanilla bean/ Combine and bring to a boil. Pour into heat-resistant molds and refrigerate for a minimum of two hours. Then freeze.
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