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Custard Cream Pancake


Custard Cream Pancake


For the Custard Cream:

  • 1 cup milk
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

For the Pancakes:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract


  1. Make the Custard Cream:
    • In a small saucepan, heat the milk over medium heat until it is just about to boil. Remove from heat.
    • In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
    • Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent curdling.
    • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens, about 3-5 minutes.
    • Remove from heat and stir in the vanilla extract and butter until smooth.
    • Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and let it cool to room temperature or refrigerate until ready to use.
  2. Make the Pancake Batter:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    • In another bowl, beat the egg and then whisk in the milk, melted butter or oil, and vanilla extract.
    • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.
  3. Cook the Pancakes:
    • Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
    • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
    • Flip the pancake and cook until the other side is golden brown, about 1-2 minutes more.
    • Repeat with the remaining batter, greasing the skillet as needed.
  4. Assemble the Custard Cream Pancakes:
    • Spread a generous spoonful of custard cream onto one pancake, then top with another pancake to create a sandwich. Repeat with the remaining pancakes and custard.
    • Optionally, dust with powdered sugar or drizzle with maple syrup before serving.
  5. Serve:
    • Serve the custard cream pancakes warm. Enjoy the delicious combination of fluffy pancakes and rich custard cream!

This simple yet delightful recipe requires no oven or machine and combines the classic taste of pancakes with a luscious custard filling, perfect for a special breakfast or brunch.

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