Preparation info
  • Yield: Approximately

    7 lbs

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Lb Oz Each Name of ingredient


Note that there will be caramel left after serving this dessert. Reserve, refrigerated, either for another batch, or for another use. It could also be used as a sauce for a poached pear, served with vanilla ice cream.

  • Cook sugar, water, and Trimoline in a large, wide, heavy saucepan until deep golden brown, or when it reaches approximately 340°F.
  • Add crea