Cream Puffs With Custard Filling

1. 1

   For creampuffs: heat the water and margarine to boiling in a saucepan. Stir in all at once the sifted flour.

2. 2

   Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute). Remove from heat; cool.

3. 3

   Beat in the eggs, one at a time, beating until smooth after each addition. Beat mixture until smooth and velvety.

4. 4

   Drop from teaspoonfuls onto lightly greased cookie sheet. Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.

5. 5

   Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them). Fill with custard filling.

6. 6

   For custard filling: melt margarine in a saucepan. Blend in cornstarch, sugar and salt. Gradually add milk. Heat to boiling over direct heat. Stir mixture into slightly beaten egg yolks.

7. 7

   Return to heat and cook 2 minutes, stirring constantly. Add vanilla. Cool thoroughly. Makes 2 cups.

* Per serving · 4 servings · Values may vary.