Custard Puff

Custard Puff

Puff

Slow boil 250 ml water/UHT milk with 85 grams butter, add salt to taste.

Sieve in 160 grams flour and add into the warm water (or milk), Mix.

The flour should turned into yellowish dough, remove from heat and continue mixing the dough well with a wooden spatula.

Add four eggs and continue beating, till a thick paste.

Pipe onto baking paper and bake at 220C for about 20 minutes or until slightly brown and cooked inside.

Cool. Pipe filling into the bottom.

Custard

Bring 500ml milk and 1t vanilla essence to a simmer.

In another bowl, beat 6 yolks and 100g sugar. Mix in 40g corn flour.

Pour the hot milk into the yolk mixture. Stir, and pour back into the pot, using small fire, keep stirring to prevent the bottom sticking. Cook till thicken.

Pour out n cover top with cling wrap to prevent skin from forming.

Alternative : whip in 100g melted choc for chocolate custard.