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Ingredients

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Crème Brulée

Salted Caramel Sauce

Garnishes

  • Castor sugar 200.0 g
  • Caramel biscuits, finely crushed 80.0 g
  • Strawberries, fresh, tops off, halved 8.0 pc
  • Mint, fresh, baby 8.0 pc
  • Blueberries, halved 8.0 pc

Diners will love this silky, smooth dessert featuring a rich, creamy custard made with Carte D’or Crème Brûlée Mix. Prepared with a blend of fresh coconut cream and milk, it is finished with a thin, brittle layer of caramelized sugar that provides the signature "crack".

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Preparation

  1. Crème Brulée

    1. Create a slurry by adding milk and Carte D’or Crème Brulée mix to a jug. Whisk to combine and remove lumps.
    2. To a small pot, heat coconut cream and vanilla bean paste just before boiling, remove from stove and whisk the slurry into the cream. Return to stove on medium heat, simmer for 5 min.
    3. Transfer to a jug, pour directly into a mould of choice and place on a tray in the fridge for 4-6 hours to set, preferably overnight.
  2. Salted Caramel Sauce

    1. In a pot, on medium, make a dry caramel with just the castor sugar. Do not stir or disturb this process. Using water and a pastry brush, brush the insides of the wall of the pot to prohibit sugar crystal formation. 
    2. Once amber colour is reached, add salted butter and whisk until incorporated. Add cream with the Carte D’or Salted Caramel Syrup. Set aside to cool down. Once cooled put in a squeezy bottle for easier working.
  3. Garnishes

    1. To create Angel hair: in a medium pan, add castor sugar and allow to caramelize. Once a light amber in colour, remove from stove. Allow to cool slightly, using a metal spoon and a ramekin, pull up the caramel with the spoon and wrap the dripping caramel around the bowl in a swift circle like motion creating a nest. Continue until desired form is reached.
  4. To assemble

    1. Unmould set crème Brulée and place directly onto the center of the plate. Add caramel biscuit crumbs, fresh strawberries, baby mint, blueberries. Pour caramel sauce over the top of the crème brulée and allow it to drip down. Finish off with angel hair.
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