Wednesday, November 19, 2008

Great-Grandma's Cream Puffs and Custard Filling

Cream Puffs
1 c. flour
1/2 tsp salt
1/2 c. melted shortening
1 c. water
3 eggs unbeaten

Sift flour and salt into bowl. Melt shortening in a pan with the water and boil. When this reaches a rapid boil pour into flour and stir well. Add 1 egg at a time and beat well. Drop by tsp. on ungreased baking sheet and bake in pre-heated oven 450º for 15 minutes, then reduce heat to 350º and bake an additional 30 minutes.
Cool and fill with custard filling.

Custard Filling
1 pint milk
1 tbsp. butter
1/4 c. flour
1 or 2 eggs beaten ( I use 2)
1 tbsp. cornstarch
1/4 tsp. salt
3/4 c. sugar
1 tsp. vanilla.

Stir all ingredients together and boil to a thick cream,
Stir very often.

Agnes Farrenkopf McFarland 1888-1974

I usually double the custard...it is delicious!!

2 comments:

Lea of Farmhouse Blessings said...

I am not the best cook and this seems to be a little bit above my cooking expertise, but I am going to give it a try. Sounds wonderful!

Thank you for sharing.

Blessings,
Lea

Brenda said...

Lea, It's really not as hard as it sounds...just watch the times and temps on the puffs as they are baking. They will swell up.

The sauce just be sure not to get the temp to high or it will scorch and keep stirring it and you will be just fine. I would help you with it if I lived closer LOL!
God Bless, Brenda