Cream Puffs with Caramel Sauce

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.