Japanese Pancake Brûlée: the tastiest version ever
published on 5 October, 2018 at 15:26
Ingredients:
Custard Sauce:
1 tbsp Cornstarch
3 egg yolks
1 & 1/2 cup Milk
1 tbsp Sugar
1 tsp Vanilla paste or extract
Pancake:
2 Eggs, yolk and whites separated
2 Eggs, yolk and whites separated
1 & 1/4 cup Milk
2 tsp Vanilla Paste or Extract
1 1/2 cup Cake flour
1 1/2 tsp Baking Powder
3 tbsp sugar
oil or butter oil for pan frying
Sugar for the brûlée
Directions:
In a pan, mix the starch and sugar with a little milk, then add it all. Pour into beaten egg yolks and return to the fire. Cook until it is thick. Cover with film and let it rest.
Pancakes: sift flour, baking powder and sugar. Mix the egg yolks with milk and vanilla extract. Add the two compounds and mix. Then whisk the egg whites and add to the rest. Cook the pancakes in a pan with oil and using a pastry ring. Pour the cream on top and sprinkle some sugar, then make the brulée with the kitchen burner.
Pancakes: sift flour, baking powder and sugar. Mix the egg yolks with milk and vanilla extract. Add the two compounds and mix. Then whisk the egg whites and add to the rest. Cook the pancakes in a pan with oil and using a pastry ring. Pour the cream on top and sprinkle some sugar, then make the brulée with the kitchen burner.
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