Description
Lactosevrije basis voor dessert type crème brulée
Ingredients
86% lactosevrije ROOM (ROOM, lactase), suiker, EIGEEL, gemodificeerd zetmeel, stabilisatoren: methylcellulose, carrageen; emulgator: mono-en diglyceriden van vetzuren; kleurend wortelextract, bourbon vanille-extract, geëxtraheerde vanillezaadjes.
Allergens
les céréales contenant du gluten
crustacés
oeufs
poisson
arachides
soja
lait
fruits à coque
céleri
moutarde
sésame
sulfites
lupin
mollusques
Valeurs nutritionnelles
| Product | |
|---|---|
| Par 100 (g) | |
| Énergie (kJ/kcal) | 791 / 190 |
| Matières grasses | 13.2 g |
| dont acides gras saturés | 8.9 g |
| Glucides | 14.6 g |
| dont sucres | 13.9 g |
| Protéines | 3 g |
| Sel | 0.11 g |
Preparation
Easy to make in just a few steaps: 1. Heat the Crème Brûlée base in a pot to 70°C until it is liquid & fully melted. Do not boil. 2. Divide into portions and chill for at least 3 hours. Sprinkle with brown sugar before serving. Caramelize the sugar for a crisp coating. Professional tip Divide MILRAM Crème Brûlée into servings while cold and cook for 20 minutes in a combi steamer at 90°C with 40% steam. Then refrigerate and finish as usual.
Contact details
DMK GmbH
Industriestrasse 27, 27404 Zeven, Germany
Consumer Support:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer