Burnt Sugar Pecan Rum Sauce Recipes

BURNT-SUGAR PECAN RUM SAUCE

Burnt-Sugar Pecan Rum Sauce image

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

Ingredients

1 cup sugar
2 tablespoons water
1/2 cup heavy cream
1 tablespoon dark rum
3/4 cup pecan pieces (2 1/2 ounces), toasted

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

Burnt-Sugar Pecan Pumpkin Pie image

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

Ingredients

1 recipe pâte brisée
1/3 cup sugar
1 cup light corn syrup
2 tablespoons dark rum
2 tablespoons unsalted butter, cut into bits
3 large eggs
1 teaspoon vanilla
2/3 cup fresh pumpkin puree or canned pumpkin puree
1 teaspoon ground ginger
1 cup pecan halves
sweetened whipped cream as an accompaniment

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

Pecan Bread Pudding with Rum Custard Sauce image

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

Ingredients

3/4 cup fat-free milk
3/4 cup fat-free evaporated milk
1/2 cup egg substitute
1/3 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups cubed day-old French bread
1/3 cup chopped pecans, toasted
RUM CUSTARD SAUCE:
1/4 cup sugar
4 teaspoons cornstarch
1/8 teaspoon salt
1/2 cup fat-free milk
1/2 cup fat-free evaporated milk
2 tablespoons egg substitute
1 tablespoon butter
1 tablespoon rum or 1/2 teaspoon rum extract
1/4 teaspoon vanilla extract
1/8 teaspoon butter flavoring

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.

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