-----------------------------------PUFFS-----------------------------------
1/4 c Butter
1 c All-purpose flour
4 Eggs
---------------------------TANGY VANILLA FILLING---------------------------
3/4 c Sugar
3 tb Cornstarch
3 c Milk
4 Egg yolks
8 oz Sour cream or plain yogurt
1 1/2 ts Vanilla
-------------------------------CARAMEL SAUCE-------------------------------
1/2 c Packed brown sugar
1 tb Cornstarch
1/3 c Light cream
2 tb Light corn syrup
1 tb Butter
1/2 ts 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
1/4 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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