Cream puffs with caramel sauce
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 1 | cup | All-purpose flour |
| 4 | Eggs | |
| ¾ | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| 3 | cups | Milk |
| 4 | Egg yolks | |
| 8 | ounces | Sour cream or plain yogurt |
| 1½ | teaspoon | Vanilla |
| ½ | cup | Packed brown sugar |
| 1 | tablespoon | Cornstarch |
| ⅓ | cup | Light cream |
| 2 | tablespoons | Light corn syrup |
| 1 | tablespoon | Butter |
| ½ | teaspoon | Vanilla |
Directions
PUFFS
TANGY VANILLA FILLING
CARAMEL SAUCE
CREAM PUFFS: In a medium saucepan, combine butter, 1 cup water, and ⅛ ts. salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition till smooth.
Drop batter by heaping tablespoons, 3 inches apart, onto a greased baking sheet. Bake in a 400 oven for 30 to 35 minutes or till golden.
Cool on a wire rack. Split puffs and remove any soft dough from inside. Fill TANGY VANILLA FILLING: In a heavy medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks. Return all of the egg mixture to the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap. Chill. Before filling cream puffs, stir in sour cream or yogurt. CARAMEL SAUCE: In a heavy saucepan, mix sugar and cornstarch. Stir in ¼ cup water.
Stir in cream and corn syrup. Cook and stir till bubbly (mixture may appear curdled). Cook and stir for 2 minutes more. Remove from heat.
Stir in butter and vanilla. Cool slightly and spoon over filled cream puffs.