Pour the ready caramel into one or 4 little moulds.Pour the preparation in a pan. Slowly add 1/2 liter of crem (or 400 ml of cream and 100 ml of milk). Boil, slowly mix for 2 minutes. Pour the cream in the mould and let the mixture cool in the refrigerator for 2 hours.
Mix: sugar, corn starch, dextrose, thickening agent: carrageenan; salt, flavours (contains LACTOSE). Ready caramel: glucose-fructose syrup, caramelised sugar, colouring: caramel E150b. May contain SOY and its by-products, MILK and its by-products.
95 g / 132 g
20 / 200