Spray a baking sheet with
nonstick coating; set aside.
In a medium saucepan bring
water, margarine, and
1/4 teaspoon salt to boiling.
Add flour, all at once, stirring
vigorously. Cook and stir
until mixture forms a ball that doesn't
separate. Cool 10 minutes.
Add the 4 eggs, 1 at a time,
beating until smooth after each
addition. Drop batter by
heaping TBLS., 3 inches apart, onto
prepared baking sheet, making
12 mounds. bake in 400 degree
oven for 30 minutes or until
golden brown and puffy.Cool.
Split cream puffs; remove
any soft dough inside.
For Pudding: In a
heavy medium saucepan, combine
granulated sugar, cornstarch,
and 1/8 tsp.salt. Stir in milk. Cook and
stir 2 minutes more. Remove
from heat.
Gradually stir 1 cup of
the hot mixture into the egg yolks.
Return all to saucepan;
bring to a gentle boil. Reduce heat; cook and stir
2 minutes more. Remove from
heat. Stir in vanilla. Transfer to a bowl;
cover surface with plastic
wrap. Refrigerate for 1 hour or until well
chilled. To serve, fill
bottoms of cream puffs with pudding; replace
tops. Sprinkle with powdered
sugar. Makes 12 servings.
Nutrition Facts per serving:
180 calories, 7 g total fat (2 g saturated fat) 108 mg cholesterol,
166 mg sodium, 24 g carbohydrate,
0 g fiber, 6 g protein
Exchanges: 1 Starch, 1/2
milk, 1 fat