Cream Puff Filling

Made up this filling for the profiterole recipe I posted since the creme angelaise recipe I was given contained egg yolks (which I avoid like the plague). Enough to fill 1/2 recipe of my profiteroles

• Ready In: 30 mins
• Yields: 30 small puffs

Ingredients

• 1  cup Splenda sugar substitute
• 4  tablespoons water, cold
• 5  tablespoons half-and-half, cold (I used fat free)
• 2  teaspoons cornstarch
• 1⁄4-1⁄2 teaspoon vanilla extract (or other flavoring)
•  extra water

Directions

1. Whisk all ingredients together (except vanilla) to dissolve cornstarch.
2. Put into a saucepan over med-high heat, stirring constantly.
3. When it starts to bubble over itself, remove from heat, continuing to stir and add vanilla to taste preference.
4. Add more water (a little at a time) if too thick (It should be thick enough to stay in the puffs, yet thin enough to pipe inside them).
5. Refrigerate for a couple of hours, stir, and check consistency.
6. If still too thick (it will thicken when cooled), add more water and stir again.
7. repeat, if necessary.
8. Put in old-fashioned ketchup/mustard squeeze bottles and pipe chilled mixture inside puffs.