Caramel Chomeur

This is another one of those recipes that I've had in my collection for well over 5 years. I never tried it, because I never have whole milk on hand! So I decided I could very unscientifically combine 2% with a little whipping cream and get this dessert made! The experiment worked. This is a delicious, easy, cheap dessert - in fact it was a popular depression-era dessert and gets its name from the French word for "unemployed!" It is VERY sweet. A little goes a long way on this one.

Combine the flour, baking powder and salt in a small bowl.



In another small bowl, add the milk and vanilla to the melted butter.



In a large mixing bowl, beat the sugar and eggs until creamy and smooth.



Then add the flour mixture alternately (3 times) with the milk mixture (2 times), beating well after each addition.



Next, pour the rest of the milk into a souffle dish (I just used a casserole dish).



Add the brown sugar,



and the diced butter.



Give it a good stir so that the butter swims in the soon-to-be caramel sauce.



Now pour the batter on top of the caramel sauce,



and bake for 40 minutes, or until the cake tests clean and the syrup is bubbly around the edges.



You definitely need to serve this with scoops of vanilla ice cream!

Find more great ideas at Foodie Friday, Friday Feasts, Food on Fridays and What did you bake today?

Caramel Chomeur

1 1/4 cups whole milk
3 Tbsp. butter, melted
2 tsp. vanilla
3/4 cup flour
1 1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1/4 cup sugar
1 1/2 cups brown sugar
2 Tbsp. chilled butter, diced

Combine 1/2 cup milk, melted butter and vanilla in a small bowl. Combine the flour, baking powder and salt in another bowl. Using an electric mixer, beat eggs and 1/4 cup sugar until thick and fluffy, about 3 minutes. Beat flour mixture into egg/sugar mixture in three additions alternately with two addition of milk mixture. Beat well after each addition.

Combine remaining 3/4 cup milk, brown sugar and diced butter in 8-inch diameter ceramic souffle dish. Bake at 350 for 40 minutes or until tester inserted into center of cake comes out clean and syrup is bubbly. Serve hot with vanilla ice cream. Serves 6-8.