of sugar and wet it with about a little less than 1/4 cup of water. squeeze fresh lemon or lime juice into it. Then stir and mix it once, before applying it to the heat. Place the mix into a sauce pan on medium heat and leave it alone to melt, until you see clear liquid bubbles starting to form. Once the mix is caramelized (be very careful and try not to get burned here), while hot drip it into the bottom base of your corningware.
of sugar, 3/4 cups of canned pumpkin, salt, and cinnamon; blend well. Taste batter with a spoon to see if it tastes good; otherwise, add more cinnamon or sugar to your taste. Lastly, add in the 5 eggs to the mix and blend again. Pour this blended mix over the syrup in your corningware; cover with foil. Place your corningware in a larger pan (roasting pans are great) filled with water halfway.
As soon as my friend Mena had the idea of making a sweet brioche pumpkin couronne, my taste buds started tantalizing straight away as I love the flavour and colour that pumpkin gives to food and specially sweet breads
What if I made some sort of flan or creme caramel that includes both of them. I thought about the taste of coconut and caramel together for a second and the next thing I know I was already making caramel and preparing my mini flan molds
Living in California provides me with a lot of opportunity to eat some really good Mexican food. We here on the west coast have the pleasure of being exposed to some awesome foods from south of the border