Saturday, April 18, 2009

Cream Puffs with Betty

I grew up on the classic Betty Crocker cookbook, "Betty Crocker's Picture Cookbook":


Ours had a different cover. My mom had 2 copies for some reason, so I inherited one when I moved out on my own. It got water damage from some faulty plumbing, so I bought one with the cover above. The recipes are old classics from the 40s and 50s(?). It doesn't get used much, but occasionally I dig it out--mainly for dessert recipes from my childhood.

One of our favorite treats as children were cream puffs with custard filling. Oh...the eggy goodness! The skin on the custard....

So I've been craving some for awhile now and finally got around to making them today. They're pretty easy, but the custard takes FOREVER to make--prepare to work up some muscles stirring.

Cream Puffs:

1 cup water
1 stick butter
1 cup flour
4 eggs

Preheat oven to 400 degrees. Heat water and butter until boiling. Stir in flour then reduce heat to low. Stir vigorously until mixture forms a ball. Remove from heat and allow to cool slightly. Beat in eggs, one at a time until well blended and mixture is smooth. Use a scant 1/4 cup of dough and drop onto a lightly sprayed baking sheet. Bake for 35-45 minutes at 400 degrees.


2 eggs or 4 egg yolks
1/2 cup sugar
1/2 teaspoon salt
6 tablespoons flour
2 cups milk
2 teaspoons vanilla extract

Lightly beat eggs in a small bowl and set aside. Heat sugar, salt, flour and milk in a saucepan over low heat, stirring constantly until mixture comes to a boil. Boil for 1 minute. Remove from heat. Temper eggs by whisking a small amount of custard into the eggs. Whisk egg mixture into custard and bring to a boil while whisking. Remove from heat and allow to cool slightly. Stir in vanilla.

Cut the tops off of the cream puffs and spoon in the custard.


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