Name: Cream Puffs with Custard Filling
Total time: 1 h 10 min
Yield: 18 servings
Ingredients: 1 (14 oz) can Sweetened Condensed Milk; 1 (3.4 oz) box Instant Vanilla Pudding Mix; 1 (8 oz) container Cool Whip, Thawed; 1 cup Water; 1/2 cup Butter; 1 cup Flour; 4 Eggs

Cream Puffs with Custard Filling

Cream Puffs with Custard Filling, delicate, light airy pastries that feel elegant yet irresistibly comforting with a custard-like filling!

Prep45 minutes

Cook25 minutes

Total1 hour 10 minutes

Yield18 servings

Published 8 Jan 2026

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

Easy Cream Puffs with Custard Filling Recipe

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!

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.

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Ingredients

1 (14 oz) can Sweetened Condensed Milk

1 (3.4 oz) box Instant Vanilla Pudding Mix

1 (8 oz) container Cool Whip, Thawed

1 cup Water

1/2 cup Butter

1 cup Flour

4 Eggs

Steps

Make the custard filling first so it has time to set.

In a small bowl, beat together sweetened condensed milk and 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 bring water and butter to a boil in a sauce pan over high heat. As soon as it reaches a boil, reduce to low heat and add flour. Stir to form a ball.

Remove from heat and beat in 1 egg at a time until smoooth. 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 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.