CRÈME CARAMEL MIX
CODE - D13118A blend of tradition & ease for preparing authentic French crème caramel dessert without bain-marie...Read More
- A complete & instant dessert mix for conveniently preparing French crème caramel
- Based on traditional French recipe for the perfect taste, texture & Mouthfeel
- Easy application for French crème caramel
- Bake-free recipe makes it easy to quickly and consistently prepare French crème caramel desserts without any prior knowledge or expertise.
- Thick, smooth and creamy custard base texture
USAGE : An instant French crème caramel mix. A convenient complete mix for preparing authentic traditional French Crème Caramel dessert.
DOSAGE : 100%
Available Pack Sizes :
1 KG BAG
Description
SwissBake® Crème Caramel Mix offers a simple way to create a classic French caramel custard. Just prepare the mix, pour it into your preferred mould with the caramel base, and let it chill for 2-3 hours.
Key Benefits:
• Authentic flavor and texture based on a traditional French recipe
• No-bake, hassle-free caramel pudding mix
• Reliable results for high-quality crème caramel
• Ideal for bulk catering and various food service applications
• Perfect for restaurants, cafés, and catering businesses
Renowned for its rich, creamy custard and smooth bittersweet caramel topping, this beloved dessert has stood the test of time. Our caramel pudding mix combines tradition with convenience, allowing you to recreate a genuine crème caramel with ease.
Tailored for professional kitchens, this mix is perfect for use in restaurants, cafés, pizzerias, QSRs, flight catering, and large-scale food services. With SwissBake® Crème Caramel Mix, enjoy the indulgence of a traditional French dessert with minimal effort and maximum quality.
Key Ingredients
Edible Starch, Egg Powder
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| CRÈME CARAMEL MIX-D13118 | 190 gm | 19% |
| MILK | 1000 gm | 100% |
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Method
Dilute SwissBake® Crème Caramel Mix with 200 gm milk at room temperature in a bowl, make a slurry of it. In a saucepan, add 800gm of milk and let it heat. Once the milk starts boiling (~95ºc), Mix the slurry slowly into the heated milk. Make sure to keep mixing vigorously. Place a small amount of liquid caramel in a heat resistant mould. Once the crème caramel thickens slightly or reaches as desired thickness, remove the saucepan from the heat and transfer cooked crème caramel into the heat resistant mould. Place the moulds in a refrigerator to set for a minimum of 1-2 hrs before serving.
