Dessert Mix: Sugar, Gelling Agent: Carrageenan; Stabiliser: Disodium Phosphate; Colours: Annatto, Curcumin; Flavouring, Syrup: Caramelised Syrup, Colour: Caramel E150(a). Best before: see box.
||Typical Values Per 100g
||Per Serving (160g)|
|of which saturates
|of which sugars
|This information is based on the product made up according to the preparation instructions using semi-skimmed milk
Prepare and Use
All you need is...
568ml (1 pint) milk*
*reconstituted milk is not recommended
10 Prep' time
1-4 hours To Set
To Make the Filling...
1 Heat the milk in a large saucepan to almost boiling point and remove from the heat. Sprinkle the Carmelle mix over the surface and bring to the boil for two minutes, stirring continuously.
2 Empty the caramel syrup into 4 small ramekins or... alternatively you can make one large dessert by using a 1 pint mould. Pour the Carmelle liquid on top of the caramel syrup. Allow to cool at room temperature.
3 Refrigerate for 1 hour for small ramekins and 2-4 hour for one large bowl. Turn out onto a plate (this can be served up to 24 hours later if refrigerated).
Kerry Foods Ltd., Egham, TW20 8HY, UK.
Country of Origin