Put the caramel into 1 or 4 little moulds. Pour the content of a packet into a saucepan, slowly stir in ½ litre of milk. Bring to the boil and simmer for 3 minutes, stirring continuously. Pour into the mould and let it cool for 2 hours in the fridge or for 4/5 hours at room temperature. Before serving, warm the moulds gently for few seconds to melt caramel. Turn out onto a plate. Keep refrigerated.
Crème Caramel mix: sugar, corn starch, thickening agent: carrageenan; flavourings, salt, colourings: annatto, curcumin, caramel (E150d). Ready Caramel (31,5%): glucose syrup, caramelized sugar, glucose-fructose syrup.
95 g / 131 g
20 / 200