Raspberry Rose Caramelised Pot De Creme
Celebrate Mother’s Day with our Raspberry Rose Caramelised Pot De Crème recipe made using our BCM-8 Baked Custard Mix – the perfect choice to produce a smooth and creamy custard with a sweet vanilla flavour. This delectable treat is the perfect indulgence this Mother’s Day. We hope you enjoy the recipe!
| Ingredients | Weight (kg or L) |
|---|---|
| Custard Mix | |
| MAURI BCM-8 or Smooth Set Baked Custard Mix | 0.500kg |
| Cold Water | 0.500kg |
| Boiling Water | 1.500kg |
| Rose Essence | 0.001kg |
| Filling | |
| Frozen Raspberry Pieces | As Desired |
METHOD
STEP 1
Add BCM-8 or Smooth Set Baked Custard Mix to cold water and stir until smooth.
STEP 2
Add the smooth mix to boiling water while stirring. Bring to the boil.
STEP 3
Add rose essence and stir.
ASSEMBLY
STEP 1
Place pieces of frozen raspberries in the bottom of a ramekin dish.
STEP 2
Pour hot rose custard over the top of the raspberries and fill mixture to the top of dish.
STEP 3
Allow custard to set in the fridge.
STEP 4
Before serving sprinkle the top of the custard pot de creme with castor sugar and burn using a blowtorch to caramelise. Serve immediately.
These instructions may vary depending on manufacturer’s premises and equipment used. Serve immediately or store in the fridge below 5°C for up to 24 hours.
A smooth and creamy custard mix with a rich golden colour.
If you’re looking to bake an enticing seasonal sweet treat this easter, then look no further than this egg-tremely delicious Swedish Cardamom Bun recipe! Made using MAURI Bread Bun Mix and mouth-watering spices, this recipe makes it easier then ever, to take your Easter baking to a whole new level. We hope you enjoy the recipe!
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