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Scald the milk in the microwave or on top of the stove to just below boiling point. Microwave works best as there is no chance of burning the milk.
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Meanwhile, in a saucepan combine the flour, sugar and salt.
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Over medium flame slowly add the scalded milk whisking constantly.
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Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto a slightly beaten extra large egg whisking constantly.
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Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame.
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Stir in the butter and vanilla extract.
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Cover and allow to completely cool in the refrigerator for 3 or more hours. When it has completely cooled, if a skin has formed on your custard, remove it before continuing.
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Whip the whipping cream, icing sugar and 1 tsp vanilla extract to firm peaks.
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Gently fold custard into the whipped cream. Do not over mix.
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Fill the cream puff shells by splitting them in half and spooning the filling into both the bottom half. Place a layer of sliced fresh strawberries on top of the custard cream.