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Custard & Cheescake

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

IngredientsWeight (kg or L)
Custard Mix
MAURI BCM-8 or Smooth Set Baked Custard Mix0.500kg
Cold Water0.500kg
Boiling Water1.500kg
Rose Essence 0.001kg
Filling
Frozen Raspberry PiecesAs Desired

Method

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. Product is best enjoyed fresh on the day of bake. Store in a dry location, below 25°C.

Let’s bake better together. Call us on 1800 649 494

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