Custard Cream Puffs / 奶黄泡芙 / シュークリーム

There is one bakery selling Emperor's cream puff in Sydney's Chinatown. They have designed a small window where customers can see the making of cream puffs and buy the cream puffs from. The price is relatively cheap too, five piping hot cream puffs for A$1. Last Saturday, there was a long queue right in front of the window when we passed by the bakery. As it was almost dinner time, we refrained ourselves from joining the queue.

Yesterday Tak was still thinking of the cream puff and he asked me to make some. Well, Emperor's cream puff is a round sponge cake-like puff with custard filling. I didn't have the mold so I made him my version of custard cream puff for him and Durian Cream Puff for myself. 

<<Please check the Durian Cream Puff recipe for the puff shell.>> 

Custard Cream Recipe

Ingredients (2½ cup):
450 ml milk
2 tbsp all purpose flour, sifted
75 g sugar
1½ tbsp corn starch
4 egg yolks
2 tbsp butter
Few drops of vanilla extract

Methods:

1. Warm the milk in a microwave for 3 minutes.
2. Add in the flours and sugar, mix well.
3. Add in the egg yolks in batches, whisk and mix well on each addition.
4. Place the mixture in microwave and heat up for 5 minutes. Check 3 to 4 times, bring out to stir.
5. Add in butter and stir rapidly to mix. Allow to cool before use.

Note: If a microwave is not available, warm the milk and cook the custard over low heat on a stove (whisk continuously).