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Flan / Cajeta Caramel Pudding Mix from D'Gari 84g (BBD 28-APR-2024)

€0,29 €2,69
Unit price€3,45 / kg
Tax included Shipping calculated at checkout.

Spicyness:

The flan mixture Cajeta caramel flavor of D'Gari is enough for one liter of milk in the preparation. Flan is a popular dessert that is similar to our pudding, but just different - a little more bitter but at the same time sweet. The preparation is very simple and quick. If you can wait a little longer, put it in the fridge and then you can share the pleasure with your family. The preparation steps are explained to you on the back of the package and also further down on the product detail page in the "Recipe" section.


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Product details

Shipping and delivery time

In Germany approx. 1-3 working days, to other EU countries approx. 3-7 days delivery time. Products stored in refrigerator or freezer temperatures are shipped only from Monday to Thursday or max. two days before weekends extended by holidays. For further information please read our Shipping terms. Digital goods are usually shipped directly after payment.

Ingredients

- Added sugar (sugar)
- Carrageenan
- Artificial flavors
- Iodized salt
- Artificial colors (tartrazine E102, yellow orange 5 (E110), allura red AC (E129), erythrosine (E127), brilliant blue FCF (E133), indigotine (E132)
- Calcium silicate

Nutritional values

Nutritional values per 100g
- Energy 59,4 kcal
- Fat 0,4 g
thereof saturated fatty acids 0,3 g
- Carbohydrates 11 g
thereof sugar 11 g
- Protein 2,7 g
- Salt 51.7 mg

Allergens

- Caramel (sulfite)

Recipe

Preparation instructions

1. Mix 1 liter of warm milk with the contents of the bag and empty.

2. heat the milk-powder mixture over low heat, stirring constantly, until the mixture comes to a boil.

3. continue stirring over low heat for 3 minutes.

4. remove from heat, pour into ramekins.

5. refrigerate until set

6. when serving, tilt ramekins / deep bowls with pleasure once, so that the caramel is on top

Tips

Storage dry and at room temperature

More recipes and tips on the blog

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