This dessert reminded me of a few people and a few great times in my life’s journey. I first made this dessert back in 1999, just after I graduated Culinary School. I landed a job as head pastry chef at a new bistro in my home town. There were a few things on the menu: Creme Brûlée, Chiffon cake with chocolate ganache, and wontons and ice cream.

This one is simple to make; using coconut oil I melted about 1/4 cup in a small sauce pan (this will yield about 8-10 wontons before the oil starts to turn color from the frying. You have to make sure the wontons stay moist out of the package (cover them with a damp paper towel while working with them). Measure two tablespoons of granulated sugar or swerve sugar (natural replacement) in a bowl or small dish and add some cinnamon (place to side). Prepare a plate with a paper towel.

Heat the oil, then place one wonton at a time into the pan (sliding it so it stays flat). Cook until just browned, then turn over and brown on other side. Place cooked wonton on a paper towel and sprinkle with a pinch of the cinnamon sugar right away. Repeat each wonton. If you have a bigger skillet and want to do three or four wontons at a time, you can. Be careful not to burn the wontons if you do it this way. You have to act really fast.

This part will always remind of the time I was up in New Hampshire with family and I made caramel on the spot for some cheesecakes we were having. When I served the cheesecake to my sister-in-law, she asked me where I got the caramel. I told her I made it and she was in awe. We still laugh about it to this day.

With any leftover sugar, I place it in the a small saucepan, adding a drop of water and a sliver of butter – heat up until it starts to bubble, add a pinch of baking soda and a drop or two of cream – this will make caramel. Again, my unconventional way of cooking is just to use up what I have and not really have to measure anything. I will add a video of the caramel at a later date.