In the realm of dessert enhancement, few can deny the allure of a delectable sauce, and among this delectable cadre, burnt sugar pecan rum sauce reigns supreme. This symphony of flavors, crafted with precision and passion, elevates any dessert to a heavenly echelon, leaving味蕾s in a state of pure ecstasy. While the art of creating this ambrosial sauce may seem daunting, fear not, aspiring culinary adventurers, for within this comprehensive guide, you shall embark on a delectable journey, mastering the delicate balance of flavors that make this sauce so extraordinary.
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BURNT-SUGAR PECAN RUM SAUCE
Categories Sauce Rum Nut Dessert Quick & Easy Pecan Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
- Tilt pan and carefully pour in water, then cream and rum (mixture will bubble up and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Stir in pecans and serve sauce warm.
BURNT-SUGAR PECAN PUMPKIN PIE
Categories Rum Dessert Bake Thanksgiving Pecan Pumpkin Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 pie
Number Of Ingredients 11
Steps:
- Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1-quart) pie tin. Crimp the edge of the dough decoratively and chill the shell for 30 minutes.
- In a heavy saucepan cook the sugar over low heat, undisturbed, until it is melted, cook it over moderately low heat, swirling the pan occasionally, until it is a deep caramel color, and stir in the corn syrup, stirring the mixture until it is combined well. Add the rum and the butter and cook the mixture for 1 minute. Remove the pan from the heat and let the mixture cool until it stops bubbling.
- In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a stream, whisking. In another bowl whisk together the pumpkin purée and the ginger and whisk in 1 1/4 cups of the egg mixture. Pour the pumpkin mixture into the prepared shell, arrange the pecan halves decoratively on the mixture, and spoon the remaining egg mixture over the pecans. (The pecans will float to the top.) Bake the pie in the middle of a preheated 350°F. oven for 45 to 50 minutes, until the filling is set and the crust is pale golden, let it cook, and serve it warm or at room temperature with the whipped cream.
PECAN BREAD PUDDING WITH RUM CUSTARD SAUCE
Fat-free ingredients, though not suitable for all baking recipes, work like a charm in this homey dessert. -Virginia Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings (1-1/2 cups sauce).
Number Of Ingredients 21
Steps:
- In a large bowl, whisk the first eight ingredients. Gently stir in bread and pecans; let stand for 10 minutes or until bread is softened., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean., For sauce, combine the sugar, cornstarch and salt in a small heavy saucepan. Stir in milk and evaporated milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Whisk a small amount of the hot mixture into the egg substitute; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the remaining ingredients. Serve warm with bread pudding. Refrigerate leftovers.
Nutrition Facts : Calories 286 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 455mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 11g protein.
Tips:
- Use a heavy saucepan: This will help to distribute the heat evenly and prevent the sugar from burning.
- Stir constantly: This will help to prevent the sugar from crystallizing and ensure that it melts evenly.
- Be patient: It takes time for the sugar to caramelize, so don't rush the process.
- Use a candy thermometer: This will help you to accurately gauge the temperature of the sugar and prevent it from burning.
- Add the pecans and rum once the sugar has caramelized: This will help to prevent the pecans from burning and the rum from evaporating.
Conclusion:
Burnt sugar pecan rum sauce is a delicious and versatile sauce that can be used to top ice cream, pancakes, waffles, or fruit. It is also a great addition to cocktails and can be used to make a variety of desserts. With just a few simple ingredients and a little bit of time, you can make this delicious sauce at home.
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