Recipe - Cream Puffs With Caramel Sauce

PUFFS
One fourth cup Butter
1 cup Allpurpose flour
4 Eggs

TANGY VANILLA FILLING
Three fourths cup Sugar
3 tablespoon Cornstarch
3 cup Milk
4 Egg yolks
8 ounce Sour cream or plain yogurt
1 One half teaspoon Vanilla

CARAMEL SAUCE
One half cup Packed brown sugar
1 tablespoon Cornstarch
1/3 cup Light cream
2 tablespoon Light corn syrup
1 tablespoon Butter
One half teaspoon Vanilla

CREAM PUFFS: In a medium saucepan, combine butter, 1 cup water, and 1/8 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 One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini