When I lived in Odessa as a child, we lived 10 minutes away from the beach, so every summer day was spent there. There would always be these women by the beach who’d be selling sunflower seeds and sometimes home-made cream puffs. Damn, those things were good.

The cream puff has since been of my favorite desserts. At home, my mom would make a whole pot of the filling for me and keep it in the fridge and I would eat it by itself from a bowl as a dessert. This custard can be used to fill cream puffs or a napoleon, or as a base of a tart. Or, you can be like me and eat it by itself or with some berries. This time I made cream puffs but that recipe isn’t perfected yet so I will not post it for now. But I promise to eventually.

For about 3 cups of custard, you will need:
2 eggs
½ cup of sugar
½ cup flour
2 cups whole milk
A pinch of salt

In a medium size sauce pan, combine all the ingredients with a whisk. Whisk until the consistency is smooth. Then place on medium-low heat and keep whisking. Do not stop whisking until the mixture thickens and comes to a boil. It is very important to keep whisking to avoid burning and the formation of lumps. This process will take about 15 minutes. Yes, it’s a bit tiring to whisk for 15 minutes but it is so worth it! If you are using this as a filling, make sure to cool it completely

And my cream puffs…