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 over 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, scoop out center and fill.

CUSTARD FILLING: Mix sugar, flour, salt in a saucepan. Stir in milk. Cook over medium heat, stirring until it boils. Let boil for 1 minute, then remove from heat. Stir in half of the mixture into the eggs. Blend that into the rest of the hot mixture in the pan. Bring it just to a boil. Cool and blend in vanilla. Fills 10 to 12 puffs.