Cream Puffs

1 c. water

¼ c. butter

1 c. all-purpose flour

4 eggs

2/3 c. granulated sugar

¼ c. cornstarch

3 c. fat-free milk

2 slightly beaten egg yolks

1 tsp. vanilla

2 Tbsp. sifted powdered sugar

Coat a baking sheet with nonstick cooking spray; set aside.  In a medium saucepan bring water, butter and ¼ tsp. salt to boiling.  Add flour, all at once, stirring vigorously.  Cook and stir until mixture forms a ball that doesn’t separate.  Cool 10 minutes.    Add the 4 eggs, 1 at a time, beating until smooth after each addition.  Drop batter by heaping tablespoons, 3 inches apart, onto prepared baking sheet, making 12 mounds.  Bake in a 400 degree oven for 30 minutes or until golden brown and puffy.  Cool.  Split cream puffs; remove any soft dough inside.  Meanwhile, for pudding, in a heavy medium saucepan combine granulated sugar, cornstarch, and 1/8 tsp. salt.  Stir in milk.  Cook and stir over medium heat until bubbly.  Cook and stir 2 minutes more.  Remove from heat.  Gradually stir 1 cup of the hot mixture into the egg yolks.  Return all to saucepan; bring to a gentle boil.  Reduce heat; cook and stir for 2 minutes more.  Remove from heat.  Stir in vanilla.  Transfer to a bowl; cover surface with plastic wrap.  Refrigerate 1 hour or until well chilled.  To serve, fill bottoms of cream puffs with pudding; replace tops.  Sprinkle with powdered sugar.