| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter |
| 1/2 | c | Boiling water |
| 1 | pn | Salt |
| 1 | c | Flour |
| 2 | Eggs |
INSTRUCTIONS
Combine the water, butter and salt, Boil. Add the flour all at once and stir until the mixture forms a ball that comes away from the side of the pan. Remove from stove and cool slightly and add the unbeaten eggs one at a time. Beat the eggs in until the mixture is perfectly smooth.Drop by large spoonfuls on a greased baking sheet and bake in a 350 F oven for 20 minutes or until firm. When puffs are cold make a slit in each one and fill with lemon custard . FILLING: 1 c milk, 1/2 c sugar, pinch of salt, 1 1/2 tblsp. cornstarch, 1 egg, 2 tblsp. lemon juice, grated lemon rind. DIRECTIONS: Scald the milk, mix the sugar, cornstarch and salt and add the scalded milk gradually, Cook in a double boiler for 15 min. stiring constantly until thick. Add the beaten egg and cook for a few minutes longer stirring all the time. Remove from heat and add the lemon juice and grated rind. Let cool before putting into puffs. N.B. Cookbook . From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”