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.

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