Easy and convenient to produce. Perfect for crème brulee as an inclusion in cakes and desserts.

Storage Conditions:  Dry and cool (68-72ºF, 20-22ºC)

Ingredients:  Sugar, Modified starch, Natural and Artificial Flavoring, Carageenan, Sodium Diphosphate, Sodium Phosphate, Coloring: Beta Carotene, Salt.

Additional Notes:  Enhanced recipe: 700g Heavy cream 100g Creme Brulee Preparation 1/2 Gahara Vanilla Bean Combine and bring to a boil. Pour into heat resistant molds and refrigerate for a minimum of two hours. Carmelize with sugar prior to serving. To use as an inclusion: 700g Heavy cream 120g Creme Brulee Preparation 1/2 Gahara Vanilla Bean Combine and bring to a boil. Pour into heat resistant molds and refrigerate for a minimum of two hours. Then freeze.

Applications: For the production of crème brulee. Free from Bio-Engineered Foods.

Directions: 500g Heavy Cream 300g Milk 150g Creme Brulee Preparation Combine and bring to a boil. Pour into heat resistant molds and refrigerate for a minimum of two hours. Carmelize with sugar prior to serving.

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