he coconut water, sugar, caramel sauce, and fish sauce and stir to mix
eserved pecans on top.
Using a warm, slightly moistened knife
lean, 35-40 minutes.
Caramel sauce:
Over medium heat, in
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
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
ack.
Drizzle cheesecake with caramel sauce before serving.
Thread the fruit alternately onto wooden skewers. Place on serving plates and drizzle with caramel sauce.