first melt sugar in flan pan until its liquefied and
while making cake.
CARAMEL LAYER:
Mix sugar and
f GENERAL FOODS INTERNATIONAL VANILLA CARAMEL LATTE from the makers of
ut the pastry, line the flan dish and bake the pastry
ith 1/4 cup Salted Caramel Sauce. Top with half of
Heat oven to 350\u00b0.
Blend eggs, 1/3 cup caramel, salt and water; gradually stir in milk.
Place 1 teaspoon caramel topping in each of 6 to 8 custard cups; pour custard over topping.
Place cups in baking pan; pour hot water into pan within 1/2 inch of tops of cups.
Bake 45 minutes.
Remove cups from water; chill at least 3 hours.
Run knife around edges; dip bottoms of cups into hot water and unmold onto dessert dishes.
Caramel: In a heavy meatal saucepot
This is a favorite recipe in our family for 3 generations. Grammy Smucker made this cake and sold it at City Market years ago. \"If too much is eaten, you will soon have a change of waist line.\"
ntil slightly thickened. Stir in caramel topping and coffee drink mix
combine the coconut water, sugar, caramel sauce, and fish sauce and
inutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
ool and serve with hot caramel sauce (recipe follows).
To make
ompletely.
Drizzle with Caramel frosting.
Caramel Frosting:
Bring first
Preheat oven to 350\u00b0F.
In an ovenproof dish, bake pecans for about 7 minutes being careful not to over cook.
Spread caramel over the top of the Alouette Baby Brie.
Sprinkle pecans on top.
Serve at room temperature.
Refrigerate until set.
For caramel layer, in a small heavy
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Bake as directed on the box in a 9 x 13-inch pan.
Let cool slightly and poke holes in the top of the cake with a pencil or wooden spoon.
Mix caramel sauce and condensed milk
and dribble over cake.
Let stand for 1 hour.
Frost with Cool Whip and sprinkle with crushed candy bars.
Refrigerate.
repare the custard for the flan; preheat oven to 350 degrees
o let water into the flan mixture. Bake for 50 to