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, ...
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