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.