The cream cheese stuffed chicken I made for our family’s reunion after a long time of social distancing was something that was close to my heart. The Confit à la Crème was a different take to my usual cream cheese but it was a hell of a cheese that’s for sure. For one, it wasn’t just plain cream cheese, it had a creamy bite to it because of the herbs. It’s levelled up my chicken game for sure.
H
Han W.
I’m not gonna lie, my mom bought this from the internet one day and I accidentally found it in the fridge. I was just looking for chips and anything to munch on to go along with my Valorant streams tbh. I realized later on that I finished the cheese balls. Mom got mad but I have no regrets!
A
Andrew Y.
Looking into making that Korean Cream Cheese Garlic Bread that I saw on Instagram, I decided to experiment a little bit after work with baking. I was bored, and kinda isolated from everyone because of COVID so I said why not? I used this creamy and delicate confit to boost up the flavour and aroma of the bread that my apartment smelled like a bakery the whole time. It was a pleasant addition to my recipe, a condiment I use for almost everything now.
C
Chinny H.
I’m a lazy eater and will eat almost anything I have at home. I ordered some fried dumplings once for dinner and I set out what dips we had stuffed in the pantry. I have to say the garlic creme was something out of the ordinary. Soy sauce is usually the go to, you wouldn’t expect garlic cream cheese on a fried dumpling but I love it now. I suggest you try it too before knocking it!
S
Sim E.
I was making smoked salmon rolls just ‘cos it’s my fave comfort food! I mixed the cream cheese with this garlic confit a la creme and it made the whole thing tastier! It added that silkiness that I never knew I wanted in a salmon roll.
Confit à la Crème
$15.90
SIN-A-LIL RANGE / INDULGENT
Made in new purpose-bought dedicated equipment not used for anything else.
Min 150g of ingredients in each bottle. 20-24 cloves within.
6-8 cheese balls (sesame/herbs) per bottle
(8-10 servings)
Approx. 90 calories per serving. Less calories that garlic butter!
(1 serving = 1 teaspoon of oil + 2 cloves + 1 cheese ball with sesame/herb)
Next production drop: T.B.D.. Buy now to receive your order the same day.
(production run every 2 weeks – limited production of 100 bottles/drop)
12 in stock
Accepted methods:
Customer Reviews
The cream cheese stuffed chicken I made for our family’s reunion after a long time of social distancing was something that was close to my heart. The Confit à la Crème was a different take to my usual cream cheese but it was a hell of a cheese that’s for sure. For one, it wasn’t just plain cream cheese, it had a creamy bite to it because of the herbs. It’s levelled up my chicken game for sure.
I’m not gonna lie, my mom bought this from the internet one day and I accidentally found it in the fridge. I was just looking for chips and anything to munch on to go along with my Valorant streams tbh. I realized later on that I finished the cheese balls. Mom got mad but I have no regrets!
Looking into making that Korean Cream Cheese Garlic Bread that I saw on Instagram, I decided to experiment a little bit after work with baking. I was bored, and kinda isolated from everyone because of COVID so I said why not? I used this creamy and delicate confit to boost up the flavour and aroma of the bread that my apartment smelled like a bakery the whole time. It was a pleasant addition to my recipe, a condiment I use for almost everything now.
I’m a lazy eater and will eat almost anything I have at home. I ordered some fried dumplings once for dinner and I set out what dips we had stuffed in the pantry. I have to say the garlic creme was something out of the ordinary. Soy sauce is usually the go to, you wouldn’t expect garlic cream cheese on a fried dumpling but I love it now. I suggest you try it too before knocking it!
I was making smoked salmon rolls just ‘cos it’s my fave comfort food! I mixed the cream cheese with this garlic confit a la creme and it made the whole thing tastier! It added that silkiness that I never knew I wanted in a salmon roll.
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