Caramel Chomeur Food

EASY CARAMEL SAUCE

Steps:

• Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

CARAMELS

Steps:

• Grease a 12x15 inch pan.
• In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

CHOMEUR'S PUDDING

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Sift the flour and baking powder together in a small bowl. Beat the egg, sugar, and 1/4 cup margarine together in a large bowl. Add the flour mixture alternately with the milk to the egg mixture, stirring just to combine. Pour the batter into the prepared dish.
• Bring the water to a boil in a saucepan; stir the brown sugar, 1/4 cup margarine, and vanilla extract into the water and return to a boil for 2 minutes. Pour the sauce over the batter.
• Bake in the preheated oven until the center is set, about 45 minutes.

POOR MAN'S PUDDING CAKE (POUDING CHOMEUR)

Steps:

• In a saucepan melt butter or margarine; stir in brown sugar.
• Add water and vanilla.
• Bring to a boil.
• Meanwhile, make the dough.
• Cream butter or margarine; add sugar.
• In a separate bowl, combine flour, baking powder and salt.
• Add to butter mixture alternately with milk.
• Pour syrup into a 9 X 13 baking dish.
• Drop dough by teaspoons over syrup.
• Bake at 350 F for 30 minutes.

CARAMEL CHOMEUR

Steps:

• Preheat oven to 350°F. Combine 1/2 cup milk, melted butter and vanilla in small bowl. Whisk flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat eggs and 1/4 cup sugar in large bowl until thick and fluffy, about 3 minutes. Alternately beat flour mixture into egg mixture in 3 additions and milk mixture in 2 additions, beating well after each addition. Set batter aside.
• Combine 3/4 cup milk, brown sugar and diced butter in 8-inch-diameter ceramic soufflé dish. Spoon cake batter over brown sugar mixture in soufflé dish. Bake until tester inserted into center of cake comes out clean and syrup is bubbling at edges, about 40 minutes. Serve hot with vanilla ice cream.