10 ounces margarine
52 ounces brown sugar
1 quart warm water
2 1/2 quarts milk
6 ounces cornstarch
2 1/2 ounces all-purpose flour
1/2 teaspoon salt
3 cups milk
14 ounces eggs (about 8 total)
2 tablespoons vanilla
Servings: 50
1. Cook margarine and sugar in steam-jacketed kettle until sugar starts to dissolve.
2. Add water slowly, while stirring. Turn off heat.
3. Add milk to warm mixture.
4. Combine dry ingredients in mixer bowl. Add milk to make a smooth paste. Slowly add to warm sugar-milk mixture, stirring constantly. Cook until mixture thickens. Turn off heat.
5. Beat eggs on medium speed for 3 minutes. Add some of the hot mixture to the beaten eggs while still beating. Gradually add egg mixture to hot mixture. Turn on heat. Cook to 185°F.
6. Stir in vanilla. Cool quickly (within 4 hours) to temperature below 41°F. Cover with plastic wrap or waxed paper while cooling to prevent formation of film (see Notes).
7. Serve cold with No. 10 dipper (rounded).
Yield: 6 quarts
Notes: Potentially hazardous food. Store at internal temperature below 41°F.
See p. 44 for recommended cooling procedures.
52 ounces brown sugar
1 quart warm water
2 1/2 quarts milk
6 ounces cornstarch
2 1/2 ounces all-purpose flour
1/2 teaspoon salt
3 cups milk
14 ounces eggs (about 8 total)
2 tablespoons vanilla
Servings: 50
1. Cook margarine and sugar in steam-jacketed kettle until sugar starts to dissolve.
2. Add water slowly, while stirring. Turn off heat.
3. Add milk to warm mixture.
4. Combine dry ingredients in mixer bowl. Add milk to make a smooth paste. Slowly add to warm sugar-milk mixture, stirring constantly. Cook until mixture thickens. Turn off heat.
5. Beat eggs on medium speed for 3 minutes. Add some of the hot mixture to the beaten eggs while still beating. Gradually add egg mixture to hot mixture. Turn on heat. Cook to 185°F.
6. Stir in vanilla. Cool quickly (within 4 hours) to temperature below 41°F. Cover with plastic wrap or waxed paper while cooling to prevent formation of film (see Notes).
7. Serve cold with No. 10 dipper (rounded).
Yield: 6 quarts
Notes: Potentially hazardous food. Store at internal temperature below 41°F.
See p. 44 for recommended cooling procedures.
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