I’d eat it at my neighbor’s house as a kid, but it seems few people have ever heard of it.

Instructions:

1. Prepare the Cream Puff Batter:

   • In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
   • Quickly stir in the flour until a dough forms.
   • Remove from heat and let cool slightly.
   • Beat in eggs one at a time, mixing well after each addition.

2. Pipe and Bake the Cream Puffs:

   • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
   • Pipe or spoon dough onto prepared baking sheet.
   • Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for an additional 20 minutes or until golden brown.

3. Make the Custard Filling:

   • Heat milk in a saucepan until steaming hot.
   • In a separate bowl, whisk together sugar, cornstarch, and egg yolks.
   • Gradually whisk hot milk into the egg mixture.
   • Return mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
   • Stir in vanilla extract.
   • Let cool completely.

4. Fill the Cream Puffs:

   • Once cooled, fill the cream puffs with the custard using a piping bag or by cutting them open and spooning in the filling.