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, ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.