Peruvian Caramel Sauce Food

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

PERUVIAN CARAMEL SAUCE

Steps:

• Heat evaporated milk, milk and bing soda to boiling; remove from heat.
• Heat brown sugar and water in Dutch oven over low heat, stirring constantly, until sugar is dissolved. Add milk mixture. Cook uncovered over medium-low heat, stirring frequently, until mixture is very thick and golden brown, about 1 hour. Pour into bowl, cover and refrigerate at least 4 hours.

PERUVIAN CREAM

Steps:

• Preheat the oven to 350 degrees. In a medium saucepan, heat the milk just to the boiling point and remove from the heat. Spread the coffee beans on a baking sheet and warm them in the oven just until they begin to sweat. Add the coffee beans and the vanilla pod to the scalded milk, cover, and leave to infuse for 30 minutes.
• While the milk is infusing, combine the sugar and the cold water in a small heavy saucepan and, over low heat, stir until the sugar has dissolved. Increase the heat to high and cook until the water has evaporated and the mixture has thickened and turned a pale golden caramel color. Remove from the heat and plunge the bottom of the pan into a basin of cold water to stop the cooking process. Add the hot water to the pan and return to low heat. Stir until the thickened mixture has thinned into a smooth, golden syrup. Set aside.
• In the top of a double boiler set over gently simmering water, combine the chocolate with 2 tablespoons of the infused milk. Cover the pan and, after a few minutes when the chocolate has softened, work it into a smooth paste with a wooden spoon.
• Strain the milk through a fine sieve into a clean bowl, washing and drying the vanilla pod so that it can be reused. Discard the coffee beans. Add the chocolate mixture and the caramel syrup.
• Preheat the oven to 300 degrees. In another bowl, whisk together the egg yolks and whole eggs until slightly frothy. Slowly pour in the milk chocolate mixture, gently whisking all the time. Pour the mixture into 8 (4ounce) ramekins and place them in a roasting pan large enough to hold them all without crowding. Fill the roasting pan with boiling water to come about 3/4 of the way up the sides of the ramekins and cover the pan loosely with aluminum foil. Place in the oven and bake for 35 to 40 minutes. Check the creams to see if they are done by tipping one slightly; the cream should tremble a little but remain firm. Remove from the oven and cool to room temperature. Chill, uncovered for 2 to 3 hours and serve each one on a plate lined with a folded napkin.

VEGAN CARAMEL SAUCE

Steps:

• In a saucepan, combine brown sugar, sugar, salt and almond milk.
• Cook over medium heat until sugars dissolve, then increase the heat to medium-high and let the mixture come to a boil.
• Stirring often, let the mixture boil until it reaches a thick but pourable consistency.
• Remove from heat and stir in the vegan butter. Pour into a heat safe container and set aside.

PERUVIAN FLAN

Steps:

• To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
• Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
• Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
• Let cool completely-about 40 minutes.
• To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
• Stir eggs in a medium sized bowl.
• Slowly add condensed milk, then evaporated milk.
• Add vanilla, blending well.
• Pour flan mixture into ovenproof dish that you have already coated with caramel.
• Carefully place filled dish into a larger baking pan.
• Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
• Bake about 40 minutes.
• Flan is cooked when a knife inserted in center comes out clean.
• Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
• Carefully separate flan from dish with a thin knife.
• Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
• Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).

PERUVIAN CARAMEL COOKIES

Steps:

• Cream butter with confectioners' and granulated sugar until fluffy.
• Stir in remaining ingredients.
• Wrap and chill 30 minutes.
• If chilled longer let it warm up until it can be rolled.
• Or, whack it with a rolling pin until it cooperates.
• Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.
• Bake at 350° for 12-14 minutes.
• Cool cookie sheets between batches.
• Cool cookies on wire rack.
• Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.
• Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.
• They will turn soft after setting.
• Alternatively the cookies can be filled with the rewarmed caramel as needed.
• Caramel: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-3 hours, stirring occasionally.
• Eventually the milk will thicken and brown.
• Cool well and it will thicken further.
• Refrigerate until needed.
• Makes enough for 4-5 dozen cookies.