Ingredients for Brandied Custard Crepe Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 large eggs
- 1/4 cup brandy (optional)
- Vanilla Extract
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How to Make Brandied Custard Crepe Filling
- In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer (about 5-7 minutes).
- In a separate bowl, whisk the eggs lightly.
- Gradually whisk 1/2 cup of the hot milk mixture into the beaten eggs to temper them.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
- Cook for 1-2 minutes more, stirring constantly, until the custard thickens further.
- Remove from heat and stir in the brandy (if using) and vanilla extract.
- Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill completely in the refrigerator for at least 2 hours.
- Once chilled, spoon 3 tablespoons of custard into the center of each crepe.
- Add about 1/3 cup of sliced strawberries to each crepe (optional).
- Gently roll up each crepe.
- Arrange the crepes on a plate, top with whipped cream and fresh strawberries (optional), and serve.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
40g
Fat
4g
Carbs
4g
