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DESCRIPTION: This cooked liquid mix is then poured into crÃ¨me brÃ»lÃ©e 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 crÃ¨me brÃ»lÃ©e. Reconstitute the powder mix with boiled half & 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 & 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