Terry's Best Ever Cream Puffs

Directions

1. Pour boiling water over butter in saucepan. Return to boiling point and add in flour all at once. Stir in one egg and mix till mix forms a ball around spoon. Remove from heat. Cool slightly then add in remaining large 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 min till 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.
2. Mix sugar, salt and flour in saucepan. Add in lowfat milk and cook over low heat stirring constantly till mix boils. Boil 1 minute longer. Remove from heat. Stir a little of hot mix into beaten large eggs then blend mix into saucepan. Bring again to boiling point. Dot with butter and let cool. Add in vanilla and stir together. Chill.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.