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  1. Sauce:

    • Add boiling water to the Carte D’Or Crème Caramel powder and stir for 30 sec.
    • Pour into serving moulds and allow to cool in the fridge.
  2. Pudding:

    • Add the Carte D’Or Crème Caramel and Chinese Five Spice to the milk and bring to the boil while stirring.
    • Using a fine sieve, strain the mixture into a jug and carefully pour (over the back of a tablespoon) into the pudding moulds, taking care not to allow the sauce and pudding to mix.
    • Refrigerate in the moulds for an hour (allow a longer refrigeration time if using larger moulds).
    • When set, tip the pudding out of the mould onto an individual serving dish.
  3. Master Tip:

    • Don’t like the look of the Chinese Five Spice in your caramel? Place the spice into a muslin cloth before adding to the milk. The spice will impart its flavour without impacting on the visual.