Plant-Based Po’Boy with Mirliton Slaw

A vegetarian take on the New Orleans tradition bursting with Southern flavor. Fresh-baked rolls, plant-based sausage, tart apple mirliton squash slaw—it doesn’t get much better!

Salted Caramel Crème Brûlée

Can’t get enough salted caramel? Try this on-trend flavor creation using our Vanilla Crème Brûlée Dessert Mix. This will satisfy any caramel craving!

NY Raspberry Cheesecake Crème Brûlée

Love New York cheesecake and crème brûlée? Why not have both! Corporate Research Chef Jay Fallon developed this mouthwatering recipe using our Vanilla Crème Brûlée Mix.

Mocha Espresso Crème Brûlée Recipe

This recipe combines rich mocha flavor with crème brûlée created by coffee lover and Corporate Research Chef Jay Fallon, using our Vanilla Crème Brûlée dessert mix.

Caribbean Rum and Coconut Crème Brûlée

This Caribbean Rum and Coconut Crème Brûlée will transport guests to the tropics with the first bite. Make it in your restaurant tonight for a unique dessert that will keep your guests coming back for more!