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DESCRIPTION: This cooked liquid mix is then poured into creme brulee dishes, refrigerated, topped with Pastry Star Sugar Replacement and then caramelized by torching. Natural sugar free powder blend, with added stabilizers, designed to create a classic creme brulee. Reconstitute the powder mix with boiled half and half and heavy cream.
USES (RECIPE): To make sugar free Creme brulee:
Base mix powder 8 oz. (226g)
Half and Half 1 qt. (907g)
Heavy Cream 1 qt. (907g)
Mix Sugar Free Creme powder with a quart of half and half. In pan combine the remaining half and half and heavy cream. Bring to boil. Whisk the powder mixture into the hot liquid. Bring back to a boil. Stir well while heating for approximately 1 minute. Pour the mixture into serving dishes and refrigerate for minimum of 2 hours. The mixture will set while cooling.
INGREDIENTS: Erythritol, Sorbitol, Corn Fiber, Food Starch, Egg Yolk, Vegetable Gums (carrageenan, locust bean), Stevia, Natural Color (beta carotene), Natural Flavor