The classic base for French fruit tarts, flans and filling for choux pastry. This Alsa Creme Brulee Mix makes it so easy. Just add milk! To prepare: 1) Heat 17 ounces milk to a hard boil then remove from heat. A hard boil is necessary! 2) Immediately add one sachet and stir with a whisk until thick and smooth 3) Turn into a bowl and allow to cool to room temperature. Stir occasionally to avoid developing a skin on the surface. 4) Cover and refrigerate at least 30 minutes. Stir once more prior to use.
- One box contains three sachets which make 17 ounces pastry cream each.
- No artificial color or ingredients
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