How To Make Custard Cream for Cream Puffs

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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.

Cream Puff Custard Filling

Cream Puff Custard Filling

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.

Comments

  1. jordine says:

    7/8 cup of sugar? so i use 1/8 seven times? lol

  2. Barbara says:

    I’m laughing so hard for jordine! Picturing dipping the 1/8 cup 7 times… lol
    Jordine, you could measure out 1/2 + 1/4 + 1/8 … did I get that right?
    1/2=2/4=4/8
    1/4=2/8
    1/8=1/8
    Yep! It’s right! I’m a smarty pants! lol

  3. Or do what we did: Look at the line for 3/4, and try to fill it about halfway between there and the top.

    Measuring flour based on volume, instead of weight, is a very inexact science. You can see Jenni explain why in The Way to Weigh, Part 1 and The Way to Weigh, Part 2.

    PS, Jenni: You forgot to tag part 1 with “PMAT Live”.

  4. Hi! Love this recipe! For me, this is weekend cooking. We will have to try this soon. As a new blogger, I am not familar with the protocol or anything, but I want to add you to my blogroll, cause I love your blog and reference it for myself all the time. Please let me know if you don’t want me to do this. Thank you!

    Kayla

  5. If there’s a protocol, someone forgot to tell me when I was getting my blogging license.

  6. Stephanie says:

    Interesting! I will have to give this a try. I’ll admit I usually fill my eclairs with instant vanilla pudding, and they are still 10x better than the eclairs from the store. But now I have the key to making them 100% from scratch – I’m all for it!

  7. Looks good !
    But is this vanilla pudding OR custard ?

  8. Khrissy, because this has eggs technically it’s a custard. But anywhere you’d normally want pudding, this will work.

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