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Vanilla Flan/Crème Brulee - [Haco - Malaysia]
AED49.96
Brand: Switzerland
Country: Malaysia
Net Wt: 2 KG

p>The perfect solution for making a classic vanilla flan with a firm and smooth texture or for making crème brûlée.

Ingredients

Sugar, corn starch, grape sugar, carrageenan, carob bean gum, sodium citrate, salt, flavour, turmeric, soy lecithin.

No MSG, trans fats, preservatives or artificial colouring.

Manufactured in accordance with halal food manufacturing standards

Direction

To prepare Vanilla Flan: Product: Milk: Cooking time:
4.5 L 480 g (8 scoops) 4 L -
9 L 960 g (16 scoops) 8 L 2 - 3 minutes +
3 - 4 hours setting time in the refrigerator
14 L 1,500 g (full container) 12.5 L -
To prepare Crème Brulée: Product: Cream: White Sugar: Cooking time:
8.5 L 480 g (8 scoops) 8 L 240 g -
17 L 960 g (16 scoops) 16 L 480 g 2 - 3 minutes +
3 - 4 hours setting time in the refrigerator
26.5 L 1,500 g (full container) 25 L 750 g -

* the Haco scoop is a kitchen aid in the absence of a weighing scale. For best results, follow exact product quantity.

Vanilla Flan:

1. Blend required amount of powder into warm milk while stirring well with a whisk.
2. Bring to boil stirring constantly.
3. Reduce heat and simmer for 2 - 3 minutes, stirring occasionally.
4. Pour into dishes/ramequins and chill in refrigerator (5°C) till set.
5. Flip dishes/ramequins over for serving.

Suggestion:
Fill some liquid caramel into dishes/ramequins BEFORE adding the cooked vanilla flan.

Crème Brulée:

1. Blend required amount of powder and white sugar into warm cream while stirring well with a whisk.
2. Bring to boil stirring constantly.
3. Reduce heat and simmer for 2 - 3 minutes, stirring occasionally.
4. Pour into heat proof dishes/ramequins and chill in refrigerator (5°C) till set.
5. Just before serving: Sprinkle some brown sugar on top and brown with a blow torch.

Enhance

Enrich with orange or lemon zests (put the zests into hot milk, let them draw for a moment and strain milk).

Add soaked raisins, coconut rasp, toasted, grated almonds or hazelnuts. Garnish with whipped cream.

Crème Brulée can also be perfumed with instant coffee or cocoa (coffee + chocolate crème brulée).

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Switzerland
Malaysia

The perfect solution for making a classic vanilla flan with a firm and smooth texture or for making crème brûlée.

Ingredients

Sugar, corn starch, grape sugar, carrageenan, carob bean gum, sodium citrate, salt, flavour, turmeric, soy lecithin.

No MSG, trans fats, preservatives or artificial colouring.

Manufactured in accordance with halal food manufacturing standards

Direction

To prepare Vanilla Flan: Product: Milk: Cooking time:
4.5 L 480 g (8 scoops) 4 L -
9 L 960 g (16 scoops) 8 L 2 - 3 minutes +
3 - 4 hours setting time in the refrigerator
14 L 1,500 g (full container) 12.5 L -
To prepare Crème Brulée: Product: Cream: White Sugar: Cooking time:
8.5 L 480 g (8 scoops) 8 L 240 g -
17 L 960 g (16 scoops) 16 L 480 g 2 - 3 minutes +
3 - 4 hours setting time in the refrigerator
26.5 L 1,500 g (full container) 25 L 750 g -

* the Haco scoop is a kitchen aid in the absence of a weighing scale. For best results, follow exact product quantity.

Vanilla Flan:

1. Blend required amount of powder into warm milk while stirring well with a whisk.
2. Bring to boil stirring constantly.
3. Reduce heat and simmer for 2 - 3 minutes, stirring occasionally.
4. Pour into dishes/ramequins and chill in refrigerator (5°C) till set.
5. Flip dishes/ramequins over for serving.

Suggestion:
Fill some liquid caramel into dishes/ramequins BEFORE adding the cooked vanilla flan.

Crème Brulée:

1. Blend required amount of powder and white sugar into warm cream while stirring well with a whisk.
2. Bring to boil stirring constantly.
3. Reduce heat and simmer for 2 - 3 minutes, stirring occasionally.
4. Pour into heat proof dishes/ramequins and chill in refrigerator (5°C) till set.
5. Just before serving: Sprinkle some brown sugar on top and brown with a blow torch.

Enhance

Enrich with orange or lemon zests (put the zests into hot milk, let them draw for a moment and strain milk).

Add soaked raisins, coconut rasp, toasted, grated almonds or hazelnuts. Garnish with whipped cream.

Crème Brulée can also be perfumed with instant coffee or cocoa (coffee + chocolate crème brulée).

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