Creme brulee Pancake Recipe

Name: Creme brulee Pancake
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: 2
Cuisine: Korean
Ingredients: 1 Egg yolk; 20g Sugar; 5g Corn starch; 100g Hot milk; 3g Vanilla bean paste or vanilla extract; 2 Egg yolks; 3g Vanilla extract; 20g Melted unsalted butter; 90g Milk; 100g Cake flour; 4g Baking powder; 3 Egg whites; 50g Sugar; 120g custard cream; 100g Whipped heavy cream (whipped up 50%)

by Cooking Tree 2023-03-04

written by Cooking Tree Published: 2023-03-04Last Updated on 2023-03-02

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Creme brulee Pancake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a creme brulee pancake with custard cream on a fluffy pancake and a charred top.

I put cream made by mixing custard and whipped cream on the outside, sprinkled sugar on top, and caramelized it with a torch.

I think it looks delicious and tastes even better~ It’s my personal favorite cream, and it goes really well with pancakes and I love that it makes the pancakes more moist.

I made the pancakes by adding the egg whites left over when making the custard cream to increase the amount of meringue, and I think it came out more fluffy than regular pancakes~

It feels somewhere between regular pancakes and souffle pancakes~^^

The amount of cream is rather generous, so it tastes even better when eaten with pancakes in the middle.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Creme brulee Pancake
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Rating: 4.9/5
( 36 voted )

Serves: 2 Prep Time: 35 Minutes Cooking Time: 08 Minutes 08 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Egg yolk
20g Sugar
5g Corn starch
100g Hot milk
3g Vanilla bean paste or vanilla extract
2 Egg yolks
3g Vanilla extract
20g Melted unsalted butter
90g Milk
100g Cake flour
4g Baking powder
3 Egg whites
50g Sugar
120g custard cream
100g Whipped heavy cream (whipped up 50%)

Instructions

Add sugar to egg yolk and mix, add cornstarch and mix, then add hot milk and mix.
Add vanilla bean paste, mix, put on low heat, stir and heat until thickened.
Put it in another bowl, cover it and cool it at room temperature, then cool it in the refrigerator.
Add vanilla extract to egg yolk and mix. Add melted unsalted butter and milk and mix.
Sift the soft flour and baking powder and mix.
Add sugar to egg white and whip to make meringue with soft horns. Divide into egg yolk batter and mix.
Transfer the dough to a pastry bag, place the pan on low heat, coat it with butter, squeeze the dough, and cook for about 5 minutes.
If there are a lot of bubbles, turn over and cook for 3 more minutes, then place on a cooling rack to cool.
Pour the custard cream into the whipped cream by about 50% and whip it through a sieve to make the cream.
Stack pancakes on a plate, apply cream all over, sprinkle sugar on top and melt with a torch.

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