Cream puffs with rum cream

Cream Puffs With Rum Cream recipe

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1 cup water
1/2 butter
1 cup flour
4 eggs
Custard cream filling:
2 cups milk
1/2 cup sugar
1/4 cup rum or rum flavoring
1/2 cup milk
2 beaten eggs
3 Tablespoons cornstarch
2 Tablespoons butter

Bring water and butter to a boil, then add flour. Cook, stirring constantly, till a ball forms in the center of the pot. Remove from heat and add the 4 eggs, 1 at a time, and beat well. Drop by Tablespoons on a greased sheet 4 inches apart. Bake 45 to 50 minutes at 375 degrees. Then turn off oven and crack door open to cool slowly.

Custard Cream Filling: Combine milk, sugar, and rum/rum flavoring. Heat until hot and add milk, eggs, cornstarch, and butter. Cook until thickened, cool completely, slit top of puffs and fill with custard.

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