Best before: 04-04-2025
Macphie Creme Brulee (1L) Macphie Creme Brulee (1L) Macphie Creme Brulee (1L)
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Macphie Creme Brulee (1L)

SKU: MASA005
  • 1-litre Tetra carton
  • Simply heat and chill
  • Vegetarian and gluten-free
  • Keeps for a maximum of 2 days
  • Best before: 04-04-2025

£4.99
0% VAT

A simple-to-make Creme Brulee, it's smooth, rich and bursting with flavour.

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Product specification

SKU: MASA005
Barcode: 5017506119254
Brand: Macphie
Storage Instructions: Store in a cool, dry place.
After Opening: Once opened, keep refrigerated and consume within 7 days.
Product weight: 1kg
Ingredients: Reconstituted Skimmed Milk, Water, Sugar, Vegetable Oil (Palm), Modified Starch, Butter (Milk), Reconstituted Egg Yolk, Stabiliser (Gellan gum), Flavouring, Emulsifier (Mono- and diglycerides of fatty acids), Salt, Colour (Beta-Carotene).
Allergens: Milk and egg.
Vegetarian: Yes
Gluten Free: Yes
Best before
04-04-2025

Nutritional Info

Macphie Creme Brulee (1L)

per 100ml
Energy 727kJ/174kcal
Total fat 11.0g
Saturated fats 6.2g
Total Carbohydrate 16.0g
Sugars 13.0g
Protein 2.4g
Salt 0.22g

Key product features

  • Packed in a 1-litre Tetra Carton
  • Heat and Chill to Make, it's Simple
  • Gluten-free and Suitable for Vegetarians
  • Keeps for 2 Days When Refrigerated

Our Creme Brulee is a signature dessert for any menu. Impress your guests or customers with this easy-to-make mix. You can even spice it up by adding fruit and alcohol to create a flavour like no other.

Take your dessert menu to the next level!

Cater for a wider range of people as this Creme Brulee is gluten-free and vegetarian.

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Creme Brulee in Ramekin

How to Make:

• Bring to the boil, stirring continuously.
• Pour into ramekins, cool slightly and then refrigerate for a minimum of 2 hours until set.
• Before serving, sprinkle with demerara sugar and caramelise with a blow torch.

• Bring to the boil, stirring continuously.
• Pour into ramekins, cool slightly and then refrigerate for a minimum of 2 hours until set.
• Before serving, sprinkle with demerara sugar and caramelise with a blow torch.