Cream Puffs with Caramel Sauce
Yield
10 servingsPrep
20 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Puffs | |||
| ¼ | cup |
butter
|
|
| 1 | cup |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| Tangy vanilla filling | |||
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 3 | cups |
milk
|
|
| 4 | each |
egg yolks
|
*
|
| 8 | ounces |
sour cream
or plain yogurt |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| Caramel sauce | |||
| ½ | cup |
brown sugar
packed |
*
|
| 1 | tablespoon |
cornstarch
|
|
| ⅓ | cup |
light cream (half&half)
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 1 | tablespoon |
butter
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Puffs | |||
| 59 | ml |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| Tangy vanilla filling | |||
| 177 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 7.1E+2 | ml |
milk
|
|
| 4 | each |
egg yolks
|
*
|
| 231.2 | ml/g |
sour cream
or plain yogurt |
|
| 7.5 | ml |
vanilla extract
|
|
| Caramel sauce | |||
| 118 | ml |
brown sugar
packed |
*
|
| 15 | ml |
cornstarch
|
|
| 79 | ml |
light cream (half&half)
|
|
| 3E+1 | ml |
light corn syrup
|
|
| 15 | ml |
butter
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
CREAM PUFFS: In a medium saucepan, combine butter, 1 cup water, and ⅛ teaspoons salt.
Bring to boiling.
Add flour all at once, stirring vigorously.
Cook and stir until 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 until smooth.
Drop batter by heaping tablespoons, 3 inches apart, onto a greased baking sheet.
Bake in a 400 degree F oven for 30 to 35 minutes or until 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 until 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 until 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.
