PUFFS
1/4 c  Butter
1 c  All-purpose flour
4    Eggs

–TANGY VANILLA FILLING–
3/4 c Sugar
3 tb Cornstarch
3 c Milk
4 Egg yolks
8 oz Sour cream or plain yogurt
1 1/2 ts Vanilla

-CARAMEL SAUCE-
1/2 c Packed brown sugar
1 tb Cornstarch
1/3 c Light cream
2 tb Light corn syrup
1 tb Butter
1/2 ts Vanilla

CREAM PUFFS: In a medium saucepan, combine butter, 1 cup water, and 1/8 ts.
salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook
and stir till mixture forms a ball that doesnt separate. Remove from heat.
Cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon
after each addition till smooth. Drop batter by heaping tablespoons, 3
inches apart, onto a greased baking sheet. Bake in a 400 oven for 30 to 35
minutes or till golden. Cool on a wire rack. Split puffs and remove any
soft dough from inside. Fill TANGY VANILLA FILLING: In a heavy medium
saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over
medium heat till mixture is thickened and bubbly. Cook and stir for 2
minutes more. Remove from heat. Gradually stir about 1 cup of the hot
mixture into beaten egg yolks. Return all of the egg mixture to the
saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes
more. Remove from heat. Stir in vanilla. Pour pudding into a bowl. Cover
the surface with clear plastic wrap. Chill. Before filling cream puffs,
stir in sour cream or yogurt. CARAMEL SAUCE: In a heavy saucepan, mix sugar
and cornstarch. Stir in 1/4 cup water. Stir in cream and corn syrup. Cook
and stir till bubbly (mixture may appear curdled). Cook and stir for 2
minutes more. Remove from heat. Stir in butter and vanilla. Cool slightly
and spoon over filled cream puffs.