Cook 1 cup sugar in a medium-size heavy skillet over medium heat, stirring constantly, 6 to 8 minutes or until sugar melts and turns golden brown. Stir in butter until melted.
Whisk together flour, egg yolks, milk, and remaining 1 cup sugar in a 3-qt. heavy saucepan; bring just to a simmer over low heat, whisking constantly. Add sugar mixture to flour mixture, and cook, whisking constantly, 1 to 2 minutes or until thickened. Cover and chill 4 hours.
Meanwhile, prepare Cream Cheese Pastry Shells. Spoon caramel mixture into pastry shells, and top with whipped cream.
you are right only I did had to throw the sugar mixture because I thought I had done something wrong or maybe it was burn and it was going to spoil the taste, so I started again but did not melt the sugar alone, it came out good only the color was not caramel it looked like white chocolate but it tasted great and the the shells were so good very easy! they have to review the caramel part!
This rating is for the caramel mixture.I had to doctor this recipe after initially thinking I would have to throw the mixtures away. While the sugar/flour/egg mixture was coming together, the caramel mixture hardened, so I ended up having to break it up and put the milk mixture into that pot and stirring to get the caramel free from it's pot. I cooked it for at least 45 minutes to try to get it to do something. It tastes good, but either I did something wrong or the recipe was wrong. I am not a beginning cook and followed the recipe. The mixture it cooling right now. I am putting it into chocolate cups, not the cream cheese tarts. I am making it for a buffet party on Sat. night.
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