CREAM PUFFS:

1/2 c. butter
4 eggs
1 c. boiling water
1 c. flour

Pour boiling water over butter in saucepan. Return to boiling point and add flour all at once. Stir in one egg and mix until mixture forms a ball around spoon. Remove from heat. Cool slightly then add remaining eggs one by one in a like manner. Be sure to use a spoon not a beater. Place 2" apart on ungreased cookie sheet. Bake at 450 degrees for 45 to 50 minutes until evenly browned. Cool. When you are ready to serve, cut puffs in half and spread on custard. If the custard sits on the puffs for too long the puffs will get soggy.

CUSTARD FILLING:

1/2 c. sugar
1/2 tsp. salt
6 tbsp. flour
2 c. milk
2 tbsp. butter
2 tsp. vanilla
2 eggs

Mix sugar, salt and flour in saucepan. Add milk and cook over low heat stirring constantly until mixture boils. Boil 1 minute longer. Remove from heat. Stir a little of hot mixture into beaten eggs then blend mixture into saucepan. Bring again to boiling point. Dot with butter and let cool. Add vanilla and stir together. Refrigerate.

Puffs will keep 4 to 5 days store in covered container. Filling will also keep for 4 to 5 days in covered container but must be refrigerated.