Rated 5 out of 5 based on 3 votes
- 2 x packets brandy snaps
- 3 Tbls caster sugar
- 2 Tbls vanila custard powder
- 2 cups milk
- 100 g unsalted butter( room temperature )
- 1 tspn vanilla essence
1) Put one cup of milk to saucepan and bring to boil,add dissolved custard and sugar with the second cup of milk add vanilla essence and keep stirring until custard is to thick.
2) Take it from stove and leave to cool.Occasionally stir.When is cold add butter and with electric mixer make cream.Put into pipping bag and fill the brandy snaps.
3) Serve cold