Caramel Chomeur

"My husband and I recently went to Chez Mimi in nearby Santa Monica,"
writes Randi Fine of Sherman Oaks, California. "We shared a luscious
dessert called caramel chomeur, a cake baked atop caramel sauce and served
with vanilla ice cream. Ive searched my cookbooks, but I cant find a
recipe close to it."

Chef Mimi Hebert tells us that this dessert from the Great Depression era
was called chomeur (from the French word for "unemployed") because it was
inexpensive to make.

1 1/4 cups whole milk
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
3/4 cup all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup sugar
1 1/2 cups (packed) golden brown sugar
2 tablespoons chilled unsalted butter, diced
Vanilla ice cream

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 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.

Makes 6 servings.

Bon Appetit
Mimi Hebert
Chez Mimi, Santa Monica, CA

Source: <http://www.epicurious.com/recipes/recipe_views/views/104603>


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/