Crème Caramel with fruitsalad
1000 ml Debic Crème Carame l
100 ml Caramel sauce Garnish
500 g Strawberries
100 g Melon, Water
1 x Mango
100 g Blueberries
Spoon a thin layer of the caramel sauce into the moulds and leave in the freezer to set.
Heat the Crème Caramel until it reaches boiling point and divide among the moulds.
Leave to set in the refrigerator.
Cut the fruit into equal pieces.
Remove the crème caramel from the moulds and finish with the fruit salad.