pread a thin layer of Caramel Cream Cheese Frosting over filling. Top
g yolks. Once the pastry cream starts to boil, transfer 1
he heavy cream until stiff peaks form.
Fold in caramel topping
hipping cream until stiff peaks form.
Fold in the caramel topping
ours or until thick and caramel-colored, stirring occasionally.
Whisk
In a large bowl, cream butter and cream cheese until combined. Add
ntil a medium-dark amber caramel forms, about 9 minutes.
alted caramel: heat the brown sugar, 1/2 tsp salt and cream
50.
Combine Goetze's caramel creams, evaporated milk, and margarine
Your dulce de leche (caramel) is made inside the can
aucepan, heat the cream, then carefully pour into the caramel. Simmer gently
inutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with
ool slightly.
Whip cream cheese and caramel sauce with a mixer
First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.
combine the coconut water, sugar, caramel sauce, and fish sauce and
Heat 1/2 cup of cream in a saucepan and stir
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.
br>Im mixing bowl, whip cream and sugar until almost stiff
br>In a large bowl cream butter with sugar. Beat in
f the milk and the cream to the espresso syrup. Bring