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Preparation:

  1. Preparation:

    • Pour contents of two caramel sauce sachet in 10 ramekins (100ml).
    • Put the hibiscus bags in the cold milk then add the Carte D'or Crème Caramel powder and mix well.
    • Stir constantly over low heat and boil it for 3 minutes then remove the hibiscus bags and pour the mixture to the ramekins.
    • Chill in the fridge overnight before serving.
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