| Caramel (Caramello) - Flavour Art | 0.80 % | ||
| Catalan Cream - Flavour Art | 1.30 % | ||
| Creme Brulee - Liquid Barn | 3.00 % | ||
| Eggnog - Lorann | 1.00 % | ||
| Madagascar (Vanilla Classic) - Flavour Art | 0.75 % | ||
| Toasted Marshmallow - The Flavor Apprentice | 1.05 % | ||
| Vanilla Custard - The Flavor Apprentice | 2.47 % | ||
| Total Flavour | 10.37% | ||
Crema catalana - the earliest known recipie that has been recorded to date is in francois Massialot's recipie book in 1691. It then appears in the cookbooks as"Cuisiner royale et bourgeoius" it wasn't changed to "burnt cream" or like we know creme brulee until the 1740. The recipie consists ,buttery creamy creme brulee with a touch of added spice. The catalan cream and eggnog bring that to the table. This has been an adv for me for almost a week now.