Best 3 Brandied Custard Crepe Filling Recipes
Indulge in a delightful culinary journey with our exquisite collection of custard crepe fillings, ranging from the classic to the extraordinary. Discover the timeless charm of our original custard filling, a harmonious blend of eggs, sugar, and milk, infused with a hint of vanilla and nutmeg, promising a smooth and velvety texture that will tantalize your taste buds. Embark on a unique flavor expedition with our chocolate custard filling, where rich cocoa powder and bittersweet chocolate converge to create a decadent symphony of flavors, sure to captivate chocolate aficionados. For a touch of indulgence, our caramel custard filling awaits, boasting a luscious union of caramelized sugar and creamy custard, leaving an unforgettable trail of sweetness on your palate. Prepare to be enchanted by our brandied custard filling, where the warmth of brandy harmonizes with the richness of custard, offering a sophisticated and alluring flavor profile that will transport you to a realm of pure bliss.
Let's cook with our recipes!
BRANDIED CHERRY CREPES
Steps:
- In a medium saucepan, combine pie filling and brandy. Bring to a simmer over medium heat. Stir in butter 1 piece at a time until melted. Remove from heat. Set aside 6 cherries, for garnish.
- Divide the filling among the 6 crepes and roll or fold crepes. Top with a drizzle of chocolate syrup and garnish with a sprig of mint and reserved cherries.
EASY CREPES WITH BRANDY
This French crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.
Provided by Judy Kagan
Time 45m
Yield Makes approximately 12-15 crepes
Number Of Ingredients 11
Steps:
- In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
- Place crepe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour ¼ to ⅓ cup batter into the center of the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.
- Cook crepe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process-if the crepe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.
- When underside of crepe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
- Grease pan with a very small amount of butter and repeat process. Continue until remaining batter is used, stacking cooked crepes on a plate in the oven. To serve, sprinkle each crepe with sugar or spread with jelly and fold or roll up. Do Ahead: Crepe batter can be made 1 day ahead. Refrigerate, covered, and blend briefly to recombine before cooking.
CUSTARD CREAM FILLING
This was originally given to me as a cannoli filling and although I still use it for that purpose, it also makes a great cream puff or cake filling as well as just a delicious thick pudding. A very old recipe - origin unknown.
Provided by Marie
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Scald milk, being careful not to burn.
- Mix together sugar, flour and salt.
- Add eggs to flour mixture and beat well.
- Add slowly to milk, stirring constantly with whisk until thick.
- (Thickens rapidly).
- Remove from heat and add vanilla, orange rind and butter.
- Stir and cool.
Nutrition Facts : Calories 219.2, Fat 6.6, SaturatedFat 3.6, Cholesterol 78.5, Sodium 106.8, Carbohydrate 34.3, Fiber 0.3, Sugar 22.5, Protein 5.9
Tips:
- Use a non-stick skillet or crepe pan to prevent the crepes from sticking.
- Make sure the skillet is hot before adding the crepe batter.
- Pour the batter in a thin, even layer.
- Cook the crepes for 1-2 minutes per side, or until they are golden brown.
- Keep the cooked crepes warm in a covered container until ready to use.
- For the custard filling, use a heavy-bottomed saucepan to prevent the custard from scorching.
- Bring the milk and cream to a simmer over medium heat, stirring constantly.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch.
- Slowly whisk the hot milk mixture into the egg yolk mixture.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard has thickened.
- Remove the custard from the heat and stir in the brandy.
- Let the custard cool slightly before using it to fill the crepes.
Conclusion:
Brandied custard crepes are a delicious and elegant dessert that is perfect for any occasion. With a few simple tips, you can make perfect crepes and custard filling at home. So next time you're looking for a special treat, give this recipe a try.
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