Crème caramel

The classic crème caramel comes nestled in a buttery sable shell, keeping all of its caramely charm! Here’s a little secret—we’ve put our own spin on it with almond frangipane soaked with the crème caramel syrup, and with this recipe, Irina won 1st place in a tough competition with 40 young chefs from various countries!

Ingredients:

Allergens:

• Gluten
• Lactose
• Soy Lecithin
• Nuts
• Eggs

Keep refrigerated (0-4°C): Refrigerate for at least 30 minutes right after receiving the dessert. Avoid freezing.  

Serving temperature (10°C - 12°C): Remove the cake from the refrigerator just before serving.  

Consume within 2 days

Cutting: For clean and precise cuts, heat a knife in hot water, dry it and cut. Repeat the procedure before each cut.

Consumption: To fully enjoy the experience, we recommend trying all the elements of the dessert at once.

By car: Due to the sensitivity of the desserts to temperature, we recommend transporting them only by car.  

Flat surface: Make sure the cake is always on a flat surface. 

Short trip (up to 1 hour): Keep the air conditioning on a high setting and avoid direct sunlight.  

Longer journey (over 1 hour): Use a cooler bag and ice packs to maintain the freshness of the desserts.