YIELD: 120 servings
for caramel:
5 lbs. sugar
3 fresh lemon juice
5 qts. manufacturing cream
5 qts. milk
1½ gallons eggs
5 lbs. sugar
2½ oz. vanilla bean paste
1. In a heavy-bottomed pot, place five lbs. sugar, lemon juice and just enough water to make the sugar like wet sand.
2. Simmer until a nice amber color appears. Divide caramel among 10 (10”) deep-dish pans. Be very careful pouring caramel, as it’s extremely hot.
3. Whisk together eggs, sugar, cream, milk and vanilla.
4. Strain though a chinois and divide among pans and bake in a water bath at 325°F for about an hour.
5. When cool, flip over onto plates or sheet pans. Garnish with whipped cream and caramel sauce.
Photo: Stephanie Snipes, Felicia Caldwell, UCLA
Food styling and recipe: Executive Pastry Chef Anthony Nigro, Assistant Pastry Chef James Brannon, UCLA
