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Eid Al-Adha Mubarak! Our operations will remain closed this Saturday & Sunday. For more details, please message us on +971 58 539 7501.

Crème Brulee (Vanilla Flan)
HACO Swiss, Malaysia
AED 49.96
Storage: Ambient
Packing: 1.5 KG

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.

Availability: Out of stock

 

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 the exact product quantity.

Vanilla Flan

1. Blend the 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 the 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 zest (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).


 

Legal Disclaimer

While every care has been taken to ensure that all the product information represented herein - like images, descriptions, ingredients, availability & price - is correct & updated, 21GourmetStreet.com cannot guarantee the accuracy of the same information at all times. 21GourmetStreet.com recommends you to 'confirm' with us prior to placing your order online. If not, we will inform you of variations, if any, on receiving your order. If you need more clarifications on the above - feel free to reach out to our customer care team at support (at) 21gourmetstreet (dot) com.

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Description

 

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 the exact product quantity.

Vanilla Flan

1. Blend the 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 the 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 zest (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).


 

Legal Disclaimer

While every care has been taken to ensure that all the product information represented herein - like images, descriptions, ingredients, availability & price - is correct & updated, 21GourmetStreet.com cannot guarantee the accuracy of the same information at all times. 21GourmetStreet.com recommends you to 'confirm' with us prior to placing your order online. If not, we will inform you of variations, if any, on receiving your order. If you need more clarifications on the above - feel free to reach out to our customer care team at support (at) 21gourmetstreet (dot) com.

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Disclaimer

Images are for representational purposes only. The actual product may vary in appearance and content from what is displayed here.

21GourmetStreet.com assumes no liability and cannot guarantee the accuracy of the product information (availability, price, packing, and other details) provided here at all times.

Feel free to check-in with us prior to placing your order(s). Alternatively, we will inform you of any variations once we receive your order(s).

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