Custard Cream Pancake

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No oven! No machine!

Custard Cream Pancake

Without a doubt, pancakes are among the greatest morning foods. It’s light and fluffy, and you can add pretty much anything to it, like butter, syrup, or whip cream. And this custard cream pancake from Table Diary on YouTube is something you would also appreciate if you adore pancakes as much as I do. You will adore this pancake variety, I’m sure of it. It’s lovely, fluffy, and very fantastic!

Ingredients:

*Dough Ingredients:

  1. 180g (one cup) of cake flour, often known as all-purpose flour
  2. two eggs
  3. 200g or one cup of milk
  4. 2.3 tbsp (30g) of sugar
  5. One-fourth teaspoon salt
  6. A quarter-tsp baking powder
  7. Cooking oil, 1/4 cup

Three yolks for the custard cream

  1. 300g or 1 and 1/4 cups of milk
  2. 4.75 tablespoons of sugar
  3. 1.5 tablespoons cornstarch
  4. Half a teaspoon vanilla extract

Instructions:

Step 1

  • Crack two eggs into a mixing jug and add 1/4 tsp salt and 2 & 1/3 tbsp sugar. Mix thoroughly. Next, thoroughly stir in 1 cup of milk. Next, combine 1/4 tsp baking powder and 1 cup cake flour in a bowl. Stir, then drizzle the egg mixture on top. Stir thoroughly to prevent any lumps. Stir in 1/4 cup of cooking oil after adding it.
  • Spoon the dough into a cup that is comfortable to pour from, or any cup that works for you. Pour 3 egg yolks and 4 and 3/4 tablespoons of sugar into a bowl to make the custard cream.
  • Until the sugar melts, thoroughly stir. Stir in 2 and 1/2 tablespoons of cornstarch .Next, put one and a quarter cups of milk and half a teaspoon of vanilla extract in a pot. Set the burner to low heat and remove it from the flame as soon as the edges begin to boil. Include this in the combination of egg yolks.

Step Two

  • After thoroughly combining the egg yolk mixture, return it to the pot and cook it at a medium temperature. To keep it from burning, stir it constantly. After it gets thick, take it off the heat and cover it with clingfilm.
  • Place it in the freezer for about 20 minutes to cool it down. After 20 minutes, take off the cling wrap and stir the custard cream to make it softer.
  • The dough mixture should then be added to an egg fry pan that has been heated over low heat.(Instead of using an egg frying pan, you can use egg shapers or cookie cutter forms.) With a spoon or rolling pin, raise the dough’s edges in a circular motion.
  • Use a toothpick to scrape the edges when it begins to cook a little. When the dough began to set, add the custard cream on top.
  • Next, place one more piece of dough on top, sandwiching the custard cream in the center.
  • Add two more minutes of cooking time.

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