Brandied Custard Crepe Filling
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- 1 c
- 1/2 c
- granulated sugar
- 2 Tbsp
- 2 large
- eggs, beaten
- 1/4 c
- brandy, room temperature (optional)
- 1 tsp
- vanilla extract
- 3-4 c
- sliced strawberries (optional)
1In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
2Add 1/4 of the hot milk mixture to the beaten eggs, and blend well.
3Add the egg mixture to the remaining hot milk mixture in the saucepan and stir over medium heat (or microwave for 2 minutes or until thick). Remove pan from heat; stir in the brandy (if using) and vanilla. Chill completely.
4For use as a crepe filling - Recipe makes enough filling for 10 crepes. Place 3 tablespoons of custard in the center of each crepe. Add about 1/3 cup of sliced strawberries, if you wish. Then gently roll each crepe and place on a plate. Top each crepe with whipping cream and fresh strawberries.