Custard Souffle Pancake Recipe

Instructions

1. Add sugar to egg yolk and mix, add corn starch and mix, then pour in hot milk little by little and mix.
2. Add vanilla bean paste and mix, stir over low heat and boil until thickened, then transfer to another bowl and cool.
3. Add vanilla extract to egg yolk, mix, add milk, mix, sift soft flour and baking powder, and mix.
4. When large bubbles appear while whipping the egg whites, divide the sugar into 2 portions and whip to make a hard meringue.
5. 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.
6. 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.
7. Turn the cake over, cover with a lid and cook for 3 more minutes, then remove from the pan and cool.
8. Put the cooled custard cream into the 50% whipped cream with sugar and mix through a sieve to make the cream.
9. 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.