Custard Pancake

Custard Pancake

This is a very lovely custard pancake which is very easy to make. It is light and creamy and not heavy on the stomach. You can again play here with wonderful ice-cream ideas to complete the pancake. I would suggest a beautiful pink berry ice-cream would compliment the pancake and custard colour of the custard pancake. You can also be a bit fancier and drizzle melted chocolate over the pancake and plate the ice-cream next to it if you do not prefer to add it on top. The custard-part of the custard pancake is lovely because it contains a bit of vanilla essence as well. I call it custard here, but it is actually called 'Crème Pâtissière’ - confectioner’s custard. It is the key ingredient to French desserts such as Fruit Tartlets and Mille Feuille.
For me, I can eat a whole pot of just the custard so tasty it is! The custard pancakes are quick and easy to make and the key here is to make thin pancakes (like crêpes) as it is a dessert. For a filled pancake eaten as a lunch pancake, you can make thicker pancakes. This custard pancake is really delicious and I would encourage you to make this as a dessert. If you make the fruit tartlets, you can check out my Milk Tart recipe on this blog, underneath where you would find the short crust pastry. You will make short crust pastry shells, fill it up with the crème pâtissière and decorate it with various colours of seasonal fruits such as pineapple, kiwi, pawpaw, strawberry, star fruit, apple, orange segments etc. With mille-feuille you can make a custard variation, chocolate variation etc.

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Serves: 6 Prep time: 20 Minutes Cook time: 20 Minutes Ready in: 40 Minutes

Nutrition: Calories 168 Carbs: 20g Protein: 4g Fat: 7g

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2 cups milk
6 egg yolks
80 g caster sugar
40 g flour
10 ml vanilla essence
220 g flour
2 pinches of salt
4 eggs
400 ml milk mixed with
150 ml water
Heat the milk.
Beat the egg yolks and caster sugar together until light and fluffy.
Add the flour to the egg mixture..
Keep on beating while slowly adding the milk.
Whisk over very low heat until mixture becomes thick and is not runny anymore.
Add the vanilla essence at the end.
Sift the flour and the salt together.
Mix the eggs with the milk and water and slowly add to the flour mixture while continuously beating.There should be no lumps.
Bake thin crepe- type pancake in a medium-seize pan .
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