Caramel Sauce

Perfect for dressing up bread pudding, Queen Victoria Carrot Cake, and Gooey Tortoise Cake. We had been known to pour the caramel sauce (by my sister's request) on a cream-filled choux pastry and then sprinkled the caramel drenched cream puff with toasted pecans. It didn't make the menu but her friends would order a Turtle-ish Cream Puff whenever they came in.

• 2 cups of water
• 1-1/2 cups brown sugar
• 3 tbsp flour
• 2 egg yolks
• 1/3 cup butter
• 3 tbsp artificial vanilla

1. Whisk together water, sugar, and flour in a large glass bowl or 8 cup measuring cup.
2. Microwave for about 3 minutes.
3. Whisk and microwave for another 2 minutes or until bubbly. Whisk again.
4. Separate eggs and put whites aside for other uses.
5. Pour a small amount of the hot liquid into the yolks and whisk.
6. Add yolks to hot mixture and whisk again.
7. Microwave for 2 minutes.
8. Whisk in butter and vanilla until smooth.

Caramel sauce can be kept in a squeeze bottle for later use or a glass container that can be warmed again in the microwave.

Note: Bread pudding is best served warm with the caramel sauce warmed as well.