Brandied Custard Crepe Filling
Indulge in elegance with this velvety Brandied Custard Crepe Filling, a luscious blend of creamy textures and subtle, sophisticated flavors. Made with rich whole milk, heavy cream, buttery egg yolks, and a splash of aromatic brandy, this decadent custard is perfectly balanced by a hint of vanilla and a touch of sweetness. A gentle cooking technique ensures a silky-smooth consistency, while a luxurious dose of unsalted butter enhances its creaminess. Ideal for elevating your favorite crepes, this filling brings a gourmet twist to brunch, dessert, or any special occasion. Whether served with fresh fruits, a dusting of powdered sugar, or a drizzle of sauce, this irresistible filling will transform your crepe creations into a culinary masterpiece. Perfect for crepe lovers seeking an indulgent yet easy-to-make recipe!
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Recipe Information
Ingredients
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Granulated sugar
- 4 large Egg yolks
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 2 tablespoons Brandy
- 2 tablespoons Unsalted butter
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is just about to simmer. Do not let it boil.
In a medium mixing bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until the mixture is smooth and pale in color.
Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from curdling.
Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously to combine.
Cook the custard over medium-low heat, whisking constantly, until it thickens and starts to bubble gently. This should take about 5–7 minutes.
Remove the saucepan from the heat, and stir in the vanilla extract, brandy, and unsalted butter. Whisk until the butter is fully melted and incorporated.
Pour the custard into a heatproof bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature before chilling in the refrigerator for at least 2 hours.
Once the custard is fully chilled, give it a quick whisk to ensure it is smooth and creamy. Use it as a filling for your favorite crepes.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 124.4 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 699 mg | 54% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
