Instructions: To make the sauce: In a small saucepan over medium heat, bring milk to a boil. In a mixing bowl, combine egg yolks, brown sugar, cornstarch, and vanilla. Using an electric mixer, beat until thick and pale. With beaters running, add boiling milk in a slow, steady stream. Return custard mixture to saucepan and stir constantly over medium-low heat until thickened and mixture coats the back of a spoon. Keep warm by placing saucepan in a large pan of warm water until serving time, or pour custard into a jar, press a piece of plastic wrap onto the surface, and chill. To assemble packets: Curt cocoa crepes into 1/4-inch strips and set aside. Place about 3 tablespoons of mince on bottom third of each white crepe. Roll once to enclose filling, fold in ends, and continue rolling to form a packet. Complete remaining crepes. Wrap two cocoa "ribbons" around each packet to resemble a wrapped gift. Tie with blanched orange peel, of desired. Serve cold or place on a baking tray and warm through in a moderate oven for 10 minutes. Drizzle each serving with about 1/3 cup sauce.

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