Instructions

Crème caramel directions:
Preheat the oven to 320ºF. Pour 75 gr. sugar in a Magefesa non stick aluminum skillet together with a small glass of water, cook it over medium heat, let water evaporate and sugar browned. Remove it from the heating source and pour it carefully into single clay or jelly moulds. Dice the pumpkin and boil water with the cinnamon stick and the lemon bark until soft. Remove the cinnamon stick and lemon bark, drain and grind with the help of a Magefesa blender. Set the coconut milk, eggs, sugar and whole milk. Liquefy until all ingredients homogenized. Pour the mix into caramelized moulds. Bake double boiler for approximately 45 min. or until set. Remove and let them cool.

Meringue directions:
Mix the whites with sugar in a stainless steel baking bowl. Place the bowl double boiler and whip the egg whites with a Magefesa beater. Do not exceed 140ºF.
Beat with circling movements until we get consistent meringue.
Presentation:
Once crème caramels are cold, decorate with meringue forming a phantom and set some gummies or chocolate to simulate the eyes and mouth of the phantom.

This meringue is used to decorate pies and cakes.
They can also be baked. Shape it with a pastry bag and put it in the oven to a 260ºF – 280ºF. Bake until dry.

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