1 c. sugar
1-1/4 c. boiling water
1/3 c. flour
1 c. milk
1 Tb. butter
1 tsp. vanilla
Caramelize 1/2 cupful of the sugar, add the water, and cook until the
caramel has dissolved. Mix the remainder of the sugar with the flour and
moisten with the milk. Add this to the caramel and cook until the flour
thickens completely, stirring constantly to prevent the formation of
lumps. Add the butter and vanilla. Cool and fill into the éclairs. Cover
the tops with a plain caramel icing.