Content: 2 envelopes of 28g. 14 servings Ingredients: corn starch, flavoring, thickener (carrageenan), salt, colors (curcumin and annatto) and stabilizer (monosodium phosphate). Instructions for use: to prepare 7 Catalan creams (1 envelope) 1 Put 700 ml of milk in a saucepan. Add 1 envelope of Catalan cream (28 g), 4-5 tablespoons of sugar (80 g) and dissolve. 2 Heat over medium heat, stirring constantly, until it begins to boil. 3 Pour into containers and refrigerate for 1 to 3 hours in the refrigerator. Suggestion: Before serving the Catalan cream, sprinkle a tablespoon of sugar (20 g) and use a kitchen torch to caramelize the sugar. Instead of sugar, you can use 5g of Carmencita granulated saccharin to make Catalan cream. Add it at the end of cooking and stir well. Then pour the mixture into the containers.
Energy value / Energy (kJ / kcal) 1462/344 Fat / lipids 0.0 of which saturated fatty acids / of which saturated fatty acids 0.0 Carbohydrates / Carbohydrates 86.0 of which sugars / of which sugars 0.7 Dietary fiber / fiber 0.0 Protein / Protein 0.0 Salt / Salt 1.1