Preparation: 20 minutes
Cooking: 37 minutes
Servings: 6 servings

Ingredients :

- 2 jars of CARAMELS FAA original caramel, 250 ml each
- 375 ml (1 1/2 cups) 15% cooking cream

For the dough:

- 375 ml (1 1/2 cups) all-purpose flour
- 10 ml (2 tsp) baking powder
- 1.25 ml (1/4 tsp) salt
- 125 ml (1/2 cup) softened butter
- 180 ml (3/4 cup) sugar
- 5 ml (1 tsp) vanilla extract
- 2 eggs
- 80 ml (1/3 cup) of 2% milk

Preparation :

1. Preheat oven to 190°C (375°F).

2. In a saucepan, heat the caramel with the cream over medium heat until it starts to simmer. Remove from the heat. Cover and set aside.

3. For the dough. In a bowl, mix the flour with the baking powder and salt.

4. In another bowl, beat the butter with the sugar and vanilla using an electric mixer until creamy. Add the eggs one at a time, beating between each addition. Stir in the milk while whipping.

5. Using a spatula, fold the dry ingredients into the wet ingredients of the dough. Stir until smooth.

6. Spread the caramel mixture into a 20 cm (8 in) diameter and 7.5 cm (3 in) high mold (or a capacity of 2 liters – 8 cups). Using an ice cream scoop, gently cover with batter.

7. Bake for 35 to 40 minutes, until the pastry is golden brown.

8. Remove from oven and let cool for 30 minutes before serving.