Caramel Chomeur
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/4 teaspoons baking powder
- vanilla ice cream
- 3/4 cup all purpose flour
- 1 1/4 cups whole milk
- 3 tablespoons unsalted butter, melted
- Carbohydrate 77 g(26%)
- Cholesterol 93 mg(31%)
- Fat 13 g(20%)
- Fiber 0 g(2%)
- Protein 5 g(11%)
- Saturated Fat 8 g(38%)
- Sodium 235 mg(10%)
- Calories 442
Preparation 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.
Preparation 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.
