Everyone seems to love the combination of sweet and salty and this, my friends, is probably going to the top of your “favourites” list.
- 1 1/2 cups whipping cream (36%) if you are lucky enough to find it
- 1 cup whole milk
- 1 large egg
- 1 large egg yolk
- 4 tbsp. cornstarch
- 3/4 cup dark brown sugar
- 1/2 tsp. fleur de sel
- 1/4 cup cold water
- 2 tbsp. butter
- 1 tbsp. spiced rum
For the pudding combine the cream and milk and set aside. In another bowl, beat the eggs and cornstarch and set aside. In a saucepan, combine the brown sugar, salt and cold water. Cook until the sugar turns a deep golden brown.
Add the cream mixture slowly to avoid splashing. The caramel will harden but continue to stir to dissolve it once again. Pour the hot mixture slowly over the egg mixture, whisking quickly.
Raise the heat to medium and cook until the mixture coats the back of a spoon. Remove from the heat (for sure) and add the butter and rum. Stir well to mix completely and pour into 6 of your prettiest glasses. Cover with plastic wrap, making sure it touches the surface of the pudding and place in the refrigerator overnight.
Sauce
- 1/3 cup whipping cream
- 1/2 cup vanilla bean, split lengthwise
- 1 tbsp. butter
- 1 tbsp. corn syrup
- 1/4 cup sugar
In a small saucepan,. bring the cream and vanilla bean to a boil. Remove from the heat, add the butter and set aside to cool to room temperataure. In another pan (sorry) add the corn syrup, sugar and 2 tbsp of water. Cook until it become a golden colour. Remove from the heat and SLOWLY add the cream, stirring until the caramel is completely dissolved. Scrape the seeds from the vanilla bean and add to the caramel. Discard the bean. Let cool to room temperature.
When ready to serve, remove the plastic wrap, divide the caramel sauce equally among the dishes, add a spoonful of creme fraiche or plain greek yogurt and a sprinkle of fleur de sel.
Caramel Apple Crisp
A long time ago, a lady I knew gave me this recipe. Don just loves it and so will you.
- 6 cups of sliced Granny Smith apples (peeled and cored)
- 1 tbsp. fresh lemon juice
- 28 unwrapped caramels (or 1 pkg. toffee bits)
- 2 tbsp. water
- 6 tbsp. butter
- 3/4 cup packed dark brown sugar
- 3/4 Quaker rolled oats
- 1/2 cup flour
- 1 tsp. cinnamon
Grease a 2 qt. baking dish and place the sliced apples in. Sprinkle with the lemon juice.
Add the caramels and water in a microwave dish, cover and cook for 2- 2 1/2 minutes until melted. Stir until well blended. Pour this over the apples.
Melt butter and stir in balance of ingredients until crumbly. Sprinkle over the caramel mixture.
Bake in 350 degree oven for about 40 minutes or until the apples are tender.
Serve with cinnamon flavoured whipped cream or ice cream.
YUMMY!
Pumpkin Turtle Pie
This pie is soooooo delicious, even by using packaged pudding mixes it’s
still from scratch.
- 1 graham pie crust (ready made)
- 1/4 cup plus 2 tbsp. caramel ice cream topping
- very generous 1/2 cup pecan pieces, divided
- 1 cup cold milk
- 2 pkgs each (3/4 oz) vanilla instant pudding
- 1 cup pure pumpkin (not pie filling)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups sweetened whipped cream
- Chocolate, shaved (optional)
Pour one-quarter cup of caramel topping on the pie crust bottom and sprinkle one-half cup chopped pecans on top.
Beat milk, pudding mixes, pumpkin and spices with mixer on low just until well blended, gently fold in one cup of whipped cream and spread into crust.
Refrigerate at least one hour.
Yummy, yummy, yummy……ooohhhhhh, another slice? I couldn’t….well, okay.
Just before serving top with remaining whipped cream, sprinkle remaining
pecans, chopped fine, and drizzle some of the caramel topping across the
top. You can also sprinkle with shaved chocolate if you wish.
OMG…this is like the ‘silk’ pies served in the restaurants and charged big bucks
for. Enjoy!
A new Tiramisu
If you don’t already know, Tiramisu means “pick me up” and that is what this dessert does. But it has a twist and it is the flavour that will make you want to make this over and over again. It could become a “traditional” dessert in your home. One your kids will take with them when they grow older. It’s true.
Easter is coming…what a gerat way to treat family.
You will need:
- 1 1/4 cups granulated sugar, divided
- 3 cups heavy whipping cream
- 2 tsp. vanilla, divided
- 8 tangerines or small oranges
- grated zest of 1 lemon
- 475 g (1 container) Mascarpone cheese
- 2 tsp. cornstarch
- 3 pkgs. giant lady fingers
- fresh mint sprigs
In a medium saucepan combine 1 cup of the sugar and 1/4 cup water. Bring to a simmer, stirring until the sugar has dissolved. Increase to high and boil, without stirring, until it turns a deep caramel colour, BE CAREFUL IT DOESN’T BURN. Remove from heat and begin whisking in 3/4 cup of the cream until well blended and let cool.
Grate the tangerines to make 1 1/2 tsp. zest. Put aside. Squeeze juice from 3 of the tangerines and put it aside. The other 5 tangerines, peel and remove the pith and now cut out the segments between the membranes. Strain juice from the tangerines and add to the reserved juice. Set segments and juice aside. (Lots of asides eh?).
Stir 1 cup of the caramel sauce and both zests into the mascarpone cheese. In a chilled bowl whip remaining cream to soft peaks. Beat remaining sugar, vanilla and cornstarch until firm peaks form.
Layer one half of the lady fingers in a beautiful glass bowl. Drizzle half of the reserved juice ( You can also sprinkle with Grand Marnier). Spread with half of the cheese mixture, top with one third of the tangerine segments then spread with half of the whipped cream. Repeat these layers ending with whipped cream. Cover and refrigerate for at least 4 hours but no longer than 1 day.
Cover and refrigerate the remaining caramel sauce and orange segments separately. Just before serving, arrange the tangerine segments on top of the tiramisu and drizzle with the caramel sauce. Garnish with a few mint leaves. Voila! Now you can say “damn I can do this”.
Tip: If you don’t have the mascarpone cheese, you can beat 12 oz. of softened cream cheese in an electric mixer until really light and fluffy. Beat in 1/2 cup of sour cream. Done.
Pumpkin Turtle Pie
Even with a few packaged foods, it is still from scratch.( If you made it, it’s from scratch) A great NEW pie for Thanksgiving Dinner. Try it!
- 1 graham pie crust (ready made)
- 1/2 cup plus 2 tbsp. caramel ice cream topping
- very generous 1/2 cup pecan pieces, divided
- 1 cup cold milk
- 2 pgs. each (3.4 oz) vanilla instant pudding
- 1 cup pure pumpkin (not pie filling)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 2 cups sweetened whipped cream
- Shaved chocolate (optional)
Pour 1/2 cup of caramel topping on the pie crust bottom and sprinkle 1/2 cup chopped pecans on top.
Beat milk, pudding mixes and spices with mixer on low just until well blended. Gently fold in one cup of whipped cream and spread into crust. Refrigerate at least one hour.
Just before serving, top with remaining whipped cream, sprinkle with remaining pecans (this time chopped fine) and drizzle remaining caramel topping across the top. Now you can add the shaved chocolate.
Note: If you stand just before serving all the calories will disappear!