CUSTARD CREAM PUFFS CREAM PUFFS: 1 c. water 1/2 c. butter 1 c. flour 4 eggs CUSTARD FILLING: 1/2 c.

sugar 1/3 c. flour 1/2 tsp. salt 2 c. milk 2 eggs, beaten 2 tsp. vanilla CREAM PUFFS: Heat water and butter to a rolling boil in a pan. Stir in flour ove r low heat until mixture forms a ball. Remove from heat. Beat in eggs, one at a time, until smooth. Drop from a spoon onto an ungreased cookie sheet. Bake 45-50 minutes until golden brown. Let cool slowly away from drafts. Cut off tops, sco op out center and fill. CUSTARD FILLING: Mix sugar, flour, salt in a saucepan. Stir in milk. Cook over m edium heat, stirring until it boils. Let boil for 1 minute, then remove from hea t. Stir in half of the mixture into the eggs. Blend that into the rest of the ho t mixture in the pan. Bring it just to a boil. Cool and blend in vanilla. Fills 10 to 12 puffs.