A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chez Mimi's Caramel Chomeur
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- #44486
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/4 cup whole milk
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup sugar
1 1/2 cup (packed) golden brown sugar
2 tablespoons chilled unsalted butter, diced
vanilla ice cream
directions
Preheat oven to 350 degrees 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 souffle dish. Spoon cake batter over brown sugar mixture in souffle 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.
Recipe Source: Mimi Hebert Chez Mimi, Santa Monica, CA
added by
ohdeer
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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