To make the custard, gradually beat the sugar into the egg yolks and continue beating 2-3 minutes until the mixture is pale yellow. Beat in the flour. While beating the egg mixture, slowly add the boiling milk. Pour the mixture into a saucepan and place over moderately high heat. Stir with a whisk, reaching all over the bottom of the pan. As the sauce comes to a boil, it will get lumpy, but will smooth out as it's beaten. When the sauce reaches a boil, continue to cook, beating for 2-3 minutes to cook the flour. Remove from heat and beat in the butter and cognac. Refrigerate. Makes 2 1/2 cups.
Clean and hull the strawberries. Let dry thoroughly. Boil the currant jelly, sugar and cognac in a small saucepan until the drops from a spoon are sticky (228 degrees). Paint the interior of the shell with a thin coating of the glaze and allow to set for 5 minutes. Reserve remaining glaze.
Spread a 1/2 inch layer of custard filling in the bottom of the pastry shell. Arrange a design of strawberries (small ends facing up) placed closely together, with the largest berry in the center and graduate down in size with the smaller berries at the edge. Spoon or carefully brush a thin layer of the glaze over the berries. 8 servings.