Cream Puffs ½ cup butter
1 cup boiling water
1 cup sifted all purpose flour
¼ tsp. salt
4 eggs
Melt butter in boiling water. Add flour and salt all at one time. Stir. Cook until mixture forms a ball that doesn’t separate. Remove from heat. Beat in eggs, one at a time, until smooth. Drop from a spoon on an ungreased baking sheet. Bake 20 minutes in preheated 425 degree oven. Let cool. Cut off tops and fill with custard or desired filling.
Boiled Custard 1 cup sugar
1 heaping tbsp. Adluh flour
3 eggs
1 can evaporated milk
1 can water
1 tsp. vanilla
Mix sugar and flour. Stir in eggs and beat well. Add milk and water. Stir. Cook in double boiler, stirring constantly. Custard is done when it coats spoon. Do not overcook. Add vanilla.
Brandon's custard never got quite as thick as he wanted, but it the still tasted GREAT!
Gabe was being goofy, but said they tasted like fancy french toast.
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