Brandied Custard Crepe Filling |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This recipe came from the back of a package of pre-made crepes I bought many years ago. It's the best custard, very creamy and sweet. It's great all by itself, or to use as a crepe filling (as the title defines). But I've also used it to sweeten up a bowl of fresh fruit. Since I have kids, I usually make this without the Brandy and it's just as good. Ingredients:
1 cup milk |
1/2 cup sugar |
2 tablespoons cornstarch |
2 eggs, beaten |
1/4 cup brandy, room temperature (optional) |
1 teaspoon vanilla extract |
Directions:
1. In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
2. Add 1/4 of the hot milk mixture to the beaten eggs and blend well.
3. Add the egg mixture to the remaining hot milk mixture in the saucepan and add 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.
4. For 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.
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