Recipe: Cream Puffs with Custard Filling (using cornstarch)

CREAM PUFFS WITH CUSTARD FILLING

1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
Custard Filling (recipe follows)

Preheat oven to 375 degrees F. Grease large cookie sheet.

In medium saucepan, over high heat, heat 1 cup water, butter and salt until butter melts and mixture boils.

Reduce heat to low and with wooden spoon vigorously stir in flour until mixture forms a ball and leave sides of pan; remove from heat. Beat eggs into it, until blended. Drop batter onto prepared cookie sheet.

Bake 50 minutes or until golden. Place puffs on wire rack to cool.

Cut slit on side and put filling in (or fill with pastry bag).

CUSTARD FILLING FOR CREAM PUFFS

"Here's a pretty basic cream puff custard filling. It's really really good."

1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
2 eggs
2 tsp vanilla
3 drops yellow food color (optional)

In medium saucepan, combine sugar, cornstarch and salt, stir in milk. Cook over medium heat stirring constantly, until mixture thickens, about 10 minutes.

In small bowl with fork, beat eggs slightly, beat small amount of hot mixture into egg mixture, stirring rapidly to prevent lumping. Then pour egg mixture into hot milk mixture stirring rapidly. Cook stirring constantly, until thickened (do not boil). Stir in vanilla and food coloring. Refrigerate until cold.

Source; Debbie Hrabinski