Procedure

Appears in
top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
  1. Prepare vanilla custard sauce using the formula given or using any basic vanilla custard sauce formula. Prepare one batch of sauce for each variation.
  2. Calculate total cook time, in minutes, and record in Results Table.
  3. Cool samples in ice water bath, all to same temperature (about 40°F/5°C).

  4. Use cost information to determine the cost per batch for the vanilla used in each product and record in Results Table. If you do not have costing information available, use the following values:

    • Pure vanilla extract, one-fold: $1.00 per ounce (30 grams)
    • Pure vanilla extract, two-fold: $1.75 per ounce (30 grams)
    • Imitation vanilla extract: $0.25 per ounce (30 grams)
    • Vanilla bean (Madagascar): $1.00 each