/4 cup of the caramel topping in bottom of pan
mber color. Immediately divide the caramel among the ramekins, swirling so
while making cake.
CARAMEL LAYER:
Mix sugar and
ath.
To make the caramel, mix the sugar and water
re evenly covered with resulting caramel.
Pour blended ingredients onto
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
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
Mix all ingredients in a mug and enjoy!
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
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.
ustard mixture over the prepared caramel. Place the cake pan in
br>Make the caramel: Have ready a