GRANDMA BROWN'S CUSTARD - PIE FILLING/CREAM PUFFS

GRANDMA BROWN'S CUSTARD - PIE FILLING/CREAM PUFFS

Danae Winder taught us how to make this in the made from scratch class. It is easier than I thought it would be. So yummy!

3 cups whole milk (2% or 1% works too)

1 can evaporated milk

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4 egg yolks (if you are making this for cream puffs, save the egg whites to use)

1/2 cup cold milk

1 cup sugar

1/4 tsp salt

1/2 cup cornstarch

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1 tsp vanilla

*Scald (not boiling just until you see steam) whole milk and canned milk over medium heat.

*Mix together in a small bowl: everything else except vanilla.

*Add slowly (very important) to scalded milk while constantly stirring with a wire whisk. Keep on stirring constantly on medium-high until it gets thick and starts to bubble.

*Remove from heat and stir in vanilla.

For coconut cream pie stir in 1-1 1/2 cup of coconut and pour into baked pie shells; top with whip (optional) and then with toasted coconut (cook already sweetened coconut at 325 for 12-15 minutes - unsweetened coconut put some powdered sugar in a ziplock add coconut and shake until covered). Cover and chill. Makes enough for 2 pies.

To avoid a skin on the pudding as it chills in a metal bowl, cover with a plastic wrap and put it directly on top of the pudding.

CREAM PUFFS
Need to double recipe if using all of Grandma Brown's pudding.

1 cup water

1/2 cup butter

1/4 tsp salt

1 T sugar

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1 cup flour

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4 eggs

*Bring water, butter, salt and sugar to a boil

*Turn off heat and add flour all at once

*Stir flour until it all comes together and forms a ball

*Pour dough into a bowl and let cool for 5-10 minutes, stirring occasionally

*Preheat oven to 425

*Add eggs one at a time, waiting for dough to become smooth after each egg (use Bosch with bread hook)

*Drop by rounded tablespoons (use big scoop - small ones make bite size) onto parchment paper or greased cookie sheet

*Bake at 425 for 10 minutes

*Drop temp to 350 and continue to bake for 20-30 min until golden brown and they sound hollow when tapped

*Let cool in oven with door opened

*Cut off tops and pull out any doughy center (if there is any) and fill with pudding or anything else your heart desires!

*Sprinkle with powdered sugar

Makes 12-16 puffs depending on size. Don't fill until you are ready to serve/eat them. They will get soggy if filled too soon.

If puffs become too soft overnight, place in a warm oven for 5 minutes.