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Ingredients

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Method


This smooth, baked custard is infused with rich coffee for a deeper, more aromatic take on
the classic crème caramel. Finished with a glossy caramel topping, it offers a balanced dessert that highlights the bitterness and sweetness in every spoonful. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Method

    1. In a jug, add boiling water and Carte d’Or Crème Caramel Sauce Mix,whisk until dissolved. Pour into a mould and set aside in the fridge.
    2. In a pot, bring cold milk,Carte d’Or Crème Caramel Pudding Mix and instant coffee granules to boil whilst stirring. Simmer for 2 min and remove from stove. 
    3. Gently pour over the set caramel, set in the fridge. When ready to serve, just turn over the mould. The crème caramel with the sauce should just plop out. Garnish as desired.
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