Custard Souffle Pancake Recipe

Name: Custard Souffle Pancake
Prep time: 45 min
Cook time: 11 min
Total time: 56 min
Yield: 2
Cuisine: Korean
Ingredients: 1 Egg yolk; 15g Sugar; 6g Corn starch; 100g Hot milk; 2g Vanilla bean paste; 2 Egg yolks; 2g Vanilla extract; 20g Milk; 35g Cake flour; 2g Baking powder; 2 Egg whites; 45g Sugar; 100g Whipped cream_whipped up 50% (+10g sugar)

Cooking TreePublished: 2023-02-17 Updated: 2023-02-1301.5K views

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

I made soufflé pancakes with cream flowing softly~
As for the cream, I used Diplomat Cream, which is a mixture of custard cream and fresh cream.

Pancakes are baked by layering two layers of pancakes, which is much more convenient and maintains its height and shape prettily.

I spilled the cream, sprinkled sugar on top and scorched it with a torch, and it flowed naturally and became delicious.
Cream brulee pancakes were sold a lot in the market because they put sugar on top of the cream and smoked them, but the flavor and taste are really good, so I can see why they are sold so much~~^^

It’s delicious to eat with syrup or butter, but I think it’s really delicious when you put cream on it and scorch it with a torch~~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Custard Souffle Pancake

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Rating: 5.0/5
( 68 voted )

Serves: 2 Prep Time: 45 Minutes Cooking Time: 11 Minutes 11 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Egg yolk

15g Sugar

6g Corn starch

100g Hot milk

2g Vanilla bean paste

2 Egg yolks

2g Vanilla extract

20g Milk

35g Cake flour

2g Baking powder

2 Egg whites

45g Sugar

100g Whipped cream_whipped up 50% (+10g sugar)

Instructions

Add sugar to egg yolk and mix, add corn starch and mix, then pour in hot milk little by little and mix.

Add vanilla bean paste and mix, stir over low heat and boil until thickened, then transfer to another bowl and cool.

Add vanilla extract to egg yolk, mix, add milk, mix, sift soft flour and baking powder, and mix.

When large bubbles appear while whipping the egg whites, divide the sugar into 2 portions and whip to make a hard meringue.

Add a little meringue to the egg yolk mixture and mix. Divide the remaining meringue into 2 batches and mix quickly and lightly so that the bubbles do not disappear.

Squeeze the dough in a pan heated over low heat, cover with a lid, cook for about 5 minutes, then overlap the two doughs, sprinkle water on the sides, cover the lid and cook for another 3 minutes.

Turn the cake over, cover with a lid and cook for 3 more minutes, then remove from the pan and cool.

Put the cooled custard cream into the 50% whipped cream with sugar and mix through a sieve to make the cream.

Lay two cooled pancakes on top of each other and lightly coat the mustard, then squeeze the cream on top and put the mustard on top so that the cream flows naturally.

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