Caramel Chomeur

• 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

1. Preheat oven to 350F.
2. Combine 1/2 cup milk, melted butter and vanilla in small bowl.
3. Whisk flour, baking powder and salt in medium bowl to blend.
4. Using electric mixer, beat eggs and 1/4 cup sugar in large bowl until thick and fluffy, about 3 minutes.
5. Alternately beat flour mixture into egg mixture in 3 additions and milk mixture in 2 additions, beating well after each addition.
6. Set batter aside.
7. Combine 3/4 cup milk, brown sugar and diced butter in 8-inch-diameter ceramic souffle dish.
8. Spoon cake batter over brown sugar mixture in souffle dish.
9. Bake until tester inserted into center of cake comes out clean and syrup is bubbling at edges, about 40 minutes.
10. Serve hot with vanilla ice cream.

milk, unsalted butter, vanilla, flour, baking powder, salt, eggs, sugar, golden brown sugar, butter, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/caramel-chomeur-104603 (may not work)