Creme Caramel
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| Creme caramel sauce mix 50g | ||
| 85.00 | ml | Water |
| Creme caramel pudding mix 165g | ||
| 1.30 | l | Milk, fresh |
Preparation
1. Bring watert to the boil. Take of the heat and stir in sauce mix, until fully dissolved.
2. Pour caramel sauce into dariole moulds and place in freezer for 10 minutes.
3. Pour milk and creme caramel powder into a pot and bring to the boil stirring continuously.
4. Once boiling remove from heat immediately.
5. Take out the dariole mould from freezer and gently pour in hot mixture.
6. Place in the fridge to set.
7. Demould and serve.
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