EASY CRÉME BRULÉE MIX

CODE - D13117

SwissBake® Easy Crème Brûlée Mix is a premium dessert mix for the preparation of rich, creamy & sumptuous French crème brûlée with a no bake & bain marie free method....Read More

Rich & creamy mouthfeel.
Gelatine-free & egg-free.
Hassle-free preparation process.
Delivers consistent results.

USAGE : An 100% eggless & gelatine-free dessert mix for creamy & perfectly set crème brûlée recipe. No baking required!

DOSAGE : 15 %

Available Pack Sizes :

1 KG BAG

1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
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Description

Delight your customers with rich, creamy & sumptuous crème brûlée prepared using SwissBake® Easy Crème Brûlée Mix. A powdered gelatine-free and egg-free mix for preparing delicious, traditional vanilla Crème Brûlée dessert with minimal hassle & no baking required.

This premium dessert mix is an instant solution for the preparation of classic French Crème Brûlée. Simply heat & whisk all ingredients together on a saucepan in order to get your perfect dessert mixture ready in minutes. Refrigerate the mixture for 2 hours before serving the Crème Brûlée to customers. Serve it directly or sprinkle with sugar & caramelize the top with a torch to get an enchanting golden top crust.

This mix has been formulated using all-natural gelatine-free ingredients & conveniently delivers consistent results. Ideal for professional chefs & bakers who offer customers premium dessert preparations or simply looking to surprise them with scrumptious dessert offerings.

Key Ingredients

Sugar, Modified starches & natural colours.

Recipe

Ingredients	Quantity (gm)	Quantity (%)
EASY CRÉME BRÜlÉE MIX-D13117	150 gm	15.79%
HEAVY CRÉME	400 gm	42.11%
MILK	400 gm	42.11%

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Method

Gently heat milk in a saucepan and slowly add in the heavy cream & Creme Brulee Mix; whisk all the crème brûlée mixture together and bring it to a boil; Ensure the mixture is lump-free before pouring them into ramekins / heat-resistant mould which will be the custard base or into trays for cooling the mixture to use it as creme brulee filling. Refrigerate the filled ramekins for minimum 2 hours or overnight; Blow torch the French crème brûlée with its iconic brown sugar crackled top.