Milk tart pancake mille-feuille


milk tart,pancakes,dessert recipes,desserts and ca

Ingredients 18
Servings 12-16shall
Time 1 hour

Ingredients

  • Milk tart pancake mille-feuille:
  • 3
    x quantity basic pancake mix
  • 1/4
    c
    water
  • 6
    Tbs
    castor sugar
  • 1 1/2
    tsp
    cinnamon sugar
  • Milk tart filling:
  • 500
    ml
    full cream milk
  • 2
    cinnamon sticks
  • 30
    ml
    cornflour
  • 30
    ml
    cake flour (all-purpose)
  • 100
    ml
    full cream milk
  • pinch
    salt
  • 80
    ml
    castor sugar
  • 2
    eggs
  • 1
    tsp
    vanilla extract
  • 500
    ml
    whipping cream
  • 30
    ml
    icing sugar
  • cinnamon sugar
 

Method

1 hour
 

Start by making the pancakes. To the basic pancake batter recipe, add the ¼ cup of water, sugar and cinnamon. Whisk until well combined and set aside to rest for 30 minutes.

For the milk tart filling, heat 2 cups of milk and the cinnamon sticks in a saucepan over a medium heat.

In a mixing bowl, whisk together the cornflour, cake flour, salt, castor sugar and eggs. Ensure the mixture is free from any lumps.

Once the milk reaches boiling point, ladle half a cup of hot milk at a time into the egg mixture whisking all the while.

Remove the cinnamon sticks and pour the milk mixture back into the pan.

Over a low heat, bring the custard up to the boil, whisking all the while. Continue to cook for several minutes until the custard is thickened and to cook out the raw flour taste. Stir in the vanilla extract.

Transfer the custard to a bowl and cover with cling film. Set aside to cool.

Whisk the cream and icing sugar together until soft peak stage.

Now whisk the cooled custard to loosen then fold half the cream into the custard.

On a cake stand, start layering up the mille-feuille by placing a pancake on the base, spread with 2 tablespoons whipped custard cream. Sprinkle liberally with cinnamon sugar.

Repeat until the filling has been used up.

Pile the remaining whipped cream on top and sprinkle with cinnamon sugar.

Chill for about an hour to firm up before slicing with a sharp, smooth blade knife.

Recipe by Bibbyskitchen@36. To see more click HERE.

ALSO TRY: 

Milk tart sundaes
Milk tart stuffed churros
Marie biscuit and milk tart log


To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.