Serves 5
Directions
- 1Add 2 eggs, 30g sugar and 2g salt to a bowl and whisk well.
- 2Add 200g milk and mix well again.
- 3Add 180g cake flour and 3g baking powder to a bowl and mix well.
- 4Add the egg mixture to the flour mixture and mix until no lumps.
- 5Add 30g cooking oil and mix well.
- 6Transfer the batter to a cup for easier pouring.
- 7Add 3 yolks and 60g sugar to a bowl and whisk until light yellow.
- 8Add 20g corn starch and whisk well.
- 9Add 300g milk and 0.5tsp vanilla extract to a pot and turn to low heat.
- 10When the edge of the milk starts to boil, turn off the heat.
- 11Add the milk mixture to the yolk mixture and mix well.
- 12Transfer the mixture back to the pot and turn to medium heat.
- 13Cook while whisking constantly until thickened. Turn off the heat.
- 14Cover the custard cream with plastic wrap and chill in the refrigerator for 20 minutes.
- 15After 20 minutes, whisk the custard cream until smooth.
- 16Heat the egg pan on low heat.
- 17Pour the batter into each mold of the pan.
- 18Use a rolling pin to push down the center of the pancake.
- 19When the edges are cooked, flip the pancake.
- 20Add the custard cream to each mold.
- 21Cover with another pancake and press down gently. Cook for 2 more minutes.
- 22Remove from the pan.
Ingredients
- 180 g cake flour or all purpose flour
- 2 eggs
- 200 g milk
- 30 g sugar
- 2 g salt
- 30 g cooking oil
- 3 g baking powder
- 3 yolks
- 300 g milk
- 60 g sugar
- 20 g corn starch
- 0.5 tsp vanilla extract
Equipment
bowlwhiskmeasuring cupsauce panegg pan
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