Crème Caramel with fruitsalad

A famous French dessert with Debic Crème Caramel

Dessert crème caramel Caramel


Crème Caramel

1000 ml Debic Crème Carame l

100 ml Caramel sauce Garnish

3 Kiwis

500 g Strawberries

100 g Melon, Water

1 x Mango

100 g Blueberries


Group 1

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.