sugar, caramel sauce, and fish sauce and stir
eserved pecans on top.
Using a warm, slightly moistened knife
lean, 35-40 minutes.
Caramel sauce:
Over medium heat, in
ith 1/4 cup Salted Caramel Sauce. Top with half of the
ver medium-high heat. If using vanilla extract, instead of bean
n mixing bowl until smooth, using electric mixer at medium speed
ake the Pumpkin Mousse Filling: using a chilled large mixing bowl
edium sized mixing bowl and using an electric mixer, beat together
To make caramel sauce:
Combine cream, sugar, butter
erve with hot caramel sauce (recipe follows).
To make caramel sauce melt butter in
about 30 minutes.
Kahlua Caramel Sauce:
Combine sugar, water and
4 hours.
MAKE THE CARAMEL SAUCE In a medium saucepan, mix
astry is golden brown and caramel is bubbling up around sides
s baking, prepare the soft caramel sauce. Combine sugar, water, and corn
repared dish.
For the caramel sauce, combine 1 3/4 cups
ut clean.
For the caramel sauce, place brown sugar, cream and
ack. Drizzle cake with Salted Caramel Sauce and sprinkle with about 1
repared cake tin, spread the caramel sauce mixture over and then spread
erving plate.
To make sauce: combine brown sugar, butter and
ire rack.
For the caramel sauce, combine all ingredients in small