Cream Puffs with Custard Filling
Source of Recipe
old Betty Crocker cookbook
List of Ingredients
1 cup water
1/2 cup butter
1 cup flour
1/2 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 cups milk
4 egg yolks -- or 2 beaten eggs
2 teaspoons vanilla
Pastry: Preheat oven to 400 degrees F. Heat water and butter to boiling in saucepan. Stir in flour and stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, one at a time, until mixture is smooth. Drop by spoon onto ungreased baking sheet into 8 mounds 3-inches apart. Bake 45 to 50 minutes or until puffed, golden brown and dry.
Allow to cool away from drafts. When thoroughly cool, cut off tops with a sharp knife. Scoop out soft dough. Fill with choice of filling and replace tops. Can also fill with ice cream, if desired.
Pastry Filling: Mix sugar and flour in a saucepan. Stir in milk. Cook over medium heat, stirring until mixture boils. Boil 1 minute. Remove from heat. Stir in a little over half of the mixture into the egg yolks. Blend into hot mixture in saucepan (this tempers the egg mixture to prevent curdling) and bring just to a boil. Cool and blend in vanilla. Fills 8 large cream puffs.
Note: Do not serve to young children, the elderly or the immune impaired.