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Ingredients

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Method


A silky crème brulée enriched with pumpkin purée and cinnamon sticks, simmered with fresh cream for a warm, gently spiced flavour. Set overnight and served with finely crushed ginger biscuits, it adds a seasonal twist to a classic dessert. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Method

    1. Make a slurry with cold milk and Carte d’Or Crème Brulée mix.In a pot, add cinnamon sticks with pumpkin puree, fresh cream and bring to the boil. Add the slurry and whisk till combined. Simmer for 5 min.
    2. Pour into a mould and set overnight in the fridge.Remove from mould once set.Spoon biscuit onto the place, place Crème Brulée on top and garnish as desired.  
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