Delicate, light airy pastries that feel elegant yet irresistibly comforting with a custard-like filling!

Easy Cream Puffs with Custard Filling Recipe

My parents were invited over for lunch by some family friends. They were blown away by the grand finale of their meal – these Cream Puffs with Custard Filling!

Up until now I’ve been lazy and just buy them from Aldi. I assumed they would take an eternity to make and I don’t have that kind of time!

But when the host shared the recipe with us, we were shocked at how easy they are to make! And I was pleasantly surprised by the filling – it’s more of a custard-like filling instead of the traditional whipped cream. You can use vanilla, French vanilla, or even cheesecake pudding mix in this recipe!

We just had to share this recipe with you, so my Mom cleared her calendar and got to work on making these! If you love all things delightful, then I think you’ll like No Bake Coconut Cream Pie, Triple Berry Cake, and Raspberry Lasagna, too!

What You’ll Need for the Custard:

• 1 (14 oz) can Sweetened Condensed Milk
• 1 (3.4 oz) box Instant Vanilla Pudding Mix
• 1 (8 oz) container Cool Whip, Thawed

And the Puffs:

• 1 cup Water
• 1/2 cup Butter
• 1 cup Flour
• 4 Eggs

How to Make Cream Puffs with Custard Filling

• Make the custard filling first so it has time to set.
• In a small bowl, beat together 1 (14 oz) can sweetened condensed milk and 1 (3.4 oz) box instant Vanilla pudding mix. Continue beating for 5-10 minutes, until it has thickened.
• Place in the refrigerator for 30 minutes.
• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• In the meantime, make the puffs by bringing 1 cup water and 1/2 cup butter to a boil in a sauce pan over high heat. As soon as it reaches a boil, reduce to low heat and add 1 cup flour. Stir to form a ball.
• Remove from heat and beat in 1 egg at a time until smooth. The mixture will return to a dough consistency.
• Drop 1 1/2 tbsp size scoops of the dough on prepared pan.
• Bake for 25-30 minutes.
• Remove from oven and let cool.
• Fold 1 (8 oz) container thawed Cool Whip into the custard mixture until well combined.
• Cut tops of puffs off and divide custard filling evenly between the bottom halves of the puffs using a 1 1/2 tbsp size scoop.
• Place top of the puff over the custard filling.
• Dust with powdered sugar if desired.

More Desserts:

• Raspberry Brownies
• Black Bottom Cupcakes
• Pecan Pie Cheesecake Bars
• Pumpkin Praline Bread Pudding
• No Bake Coconut Cream Pie
• Apple Dumplings with Crescent Rolls
• Pecan Pie Dump Cake
• Raspberry Lasagna
• Triple Berry Cake
• Strawberry Shortcake
• Rhubarb Crumble
• Strawberry Pretzel Salad
• Rhubarb Cake with Butter Sauce
• Cream Puff Cake
• The Best Chocolate Bundt Cake
• Strawberry Lasagna