Pour the caramel into the bottom of a form or into 6 little moulds. Put the mix in a saucepan, add 250 ml of fresh cream and 250 ml of milk. For a more delicious dessert you can use 500 ml of fresh cream. Boil 2 minutes stirring continuously. Remove from fire, pour into the form, or into little moulds, and refrigerate for 2 hours. Before serving, put the form on fire for few seconds to melt caramel. Remove from form and arrange on a platter. Store in the refrigerator.
Dessert mix: sugar, corn starch, dextrose, thickening agent: carrageenan; salt, natural vanilla flavour. Caramel sauce (31,5%): glucose syrup, caramelized sugars, glucose-fructose syrup.
With topping , Gluten free , Without food grade gelatine
95 g / 136 g
20 / 200