Cream Puffs

My mother always made cream puffs for my birthday parties. My mother’s cream puffs were dainty and the custard was creamy. Yet, today, I still appreciate the somewhat inferior, localised version of large, flat and almost soggy cream puffs with hardened yellow custard, almost of a jello consistency. The best of these could be found at the landmark Red House Bakery along East Coast Road and now at nearby Chin Mee Chin Confectionery.

Since Singapore did not use fresh milk cream heavily