We wanted to do cream puffs, and I kept finding recipes that said to fill them with vanilla pudding from a box. Yeah, I’d rather just buy them ready-made if I can’t do any better than that. So I went looking for a scratch recipe.
Not only did it come out as a great filling, it’s the best vanilla pudding I’ve ever had. I’ll be making this again soon, minus the cream puffs.
Ingredients
7/8 c. sugar
1/3 c. flour
1/8 tsp. salt
2 c. milk
2 eggs
1 tsp. vanilla or 1/2 tsp. lemon extract
Directions
Combine the sugar, flour, salt, milk and eggs in a double boiler and stir well.
Cook in the double boiler 15 minutes, or until thickened, stirring constantly.
Set up an ice bath in a large bowl. It’s just a bunch of ice with enough cold water to cover the ice.
Place the inner pan from the double boiler in the ice bath and stir until it is cool.
Stir in the flavoring.
We went with vanilla, but lemon or even peppermint are popular for cream puffs.
The way this is supposed to work is you load the custard in a piping bag and fill the cream puffs from the bottom.
Obviously, ours didn’t rise properly. (We doubled the recipe … except the eggs. Oops.)
So since we couldn’t fill them, we used it for dip.
Which ain’t such a bad idea, actually.
Ingredients
- 7/8 c. sugar
- 1/3 c. flour
- 1/8 tsp. salt
- 2 c. milk
- 2 eggs
- 1 tsp. vanilla or 1/2 tsp. lemon extract
Instructions
Combine the sugar, flour, salt, milk and eggs in a double boiler and stir well. Cook in the double boiler 15 minutes, or until thickened, stirring constantly.
Place the inner pan from the double boiler in an ice bath and stir until it is cool. Stir in the flavoring.
Use a piping bag to fill cream puffs from the bottom.
