Crazy Custard Pancakes

Custard Pancakes

OMG! Well, what can I say here…..but, these were absolutely delicious!

We were watching a film the other night and the little boy in the film asked for crazy custard pancakes, I had never heard of this before and my curiosity got the better of me……so off I went google search in motion and I found this recipe from Simon Hopkinson (http://www.simonhopkinson.tv/recipe/5/custard-pancakes.aspx). I changed it slightly and cheated with my custard to make it easier to make.

BEWARE! ever so moreish!

You have to try these, especially if you love custard and have a sweet tooth.


This recipe made 6 pancakes

For the Pancakes:

100g Plain Flour

3 Large Eggs (1 for wash)

Pinch Salt

1 Tbsp Olive Oil

100ml Milk

For the Custard:

2 Tbsp Custard Powder

2 Tbsp Caster Sugar

450ml Milk

1 Tbsp Vanilla Extract

1 Tbsp Lemon Juice

For assembling:

1 Tbsp butter

2 Tbsp Sugar

A Little Rum (about 50ml)

  1. To make the batter:- Sift flour into a bowl and make a well in the middle, crack 2 eggs in and add pinch of salt. Whisk together until it becomes stiff, then start slowly adding the milk and whisk through until well combined and runny consistancey. Set aside for at least 30 minutes.
  2. To make the Custard:- Put the custard powder and sugar in a pan along with 1 Tbsp of milk, 1 Tbsp lemon juice and vanilla extract, mix to a paste. Slowly add the milk little at a time and bring to a gentle boil. Make sure you continue whisking until the custard starts to thicken, this should take about 4-5 minutes. You want it quite thick.
  3. Remove custard from heat and allow to cool. Place a piece of cling film over the custard, pressing down on the custard to prevent a skin from forming. Refrigerate for at least 3-4 hours.
  4. To assemble:- When ready, heat a little oil in a non stick fry pan about 20cm diameter on medium to high heat, pour a little of the pancake batter into the pan and swirl around to just a thin covering, cook for a minute or 2 then flip over and cook for a further minute, set aside, and repeat with remaining mixture.
  5. Add 1 Tbsp of butter to the pan, place 1-2 Tbsp of custard in the middle of a pancake, brush edges with a little egg wash. Roll up the pancake half way to cover it, not too tight, then tuck in the sides and finish rolling up to seal, it will resemble a spring roll. Place the pancakes in the fry pan sealed side down and cook for a minute or 2, sprinkle some sugar over and turn, so you are cooking all round.
  6. Once pancake rolls are slightly browned, add in the rum and let bubble and glaze all over.
  7. Remove & Serve. We added some maple syrup to serve and it was delicious! (optional)



My Scottish Nutella Creme Brulee (Quick option)

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I love creme brulee and normally make it fresh, but I came accross the wee carton of delight in Aberdeenshire…..a ready made Creme Brulee from Devilishly Delicious based in Stonehaven.

 

Devilishly Delicious™ is a brand born from a true passion and commitment to food by the Macphie family. Based in Aberdeenshire, in the North East of Scotland, Macphie has been creating innovative, premium food ingredients for over 80 years and remain a family run company to this day.

The new Devilishly Delicious™ range heralds a new, exciting chapter in Macphie’s history. Building on its extensive experience and success supplying desserts and sauces into restaurants throughout the UK & Internationally, Macphie are delighted to now bring the new Devilishly Delicious™ range of products to you, to enjoy at home with friends and family.

The Devilishly Delicious™ team are passionate about great tasting food, after all its one of life’s great pleasures! Join the team in this exciting new journey and you too can experiment in the kitchen and create restaurant quality desserts from Devilishly Delicious™.

 

I still had some Nutella left in my cupboard and decided to combine the two to make an absolutely delicious pudding.

 

1. Melt the nutella in a microwave for about 30 secs until slightly smooth and spoon into a ramekin, only enough to cover the base.

2. Empty the DD Creme Brulee into a pan and bring to the boil stirring continually, remove from hob and pour into ramekins.

3. Put into a refrigerator for 1-2 hours to set. Before serving sprinkle some brown demerara sugar on top and heat under a very high grill for about 1-2 mins until bubbly and brown. (or if your lucky enough to have a kitchen blow torch, use that to brown), and serve. Deliciously yummy!

 

If you want to make creme brulee from fresh, here are the ingredients and method:-

1 large carton double cream

100ml milk

1 tsp vanilla extract or 1 pod

4 egg yolks

50g caster sugar

1. Mix Cream, milk and vanilla into a pan and heat through bringing to a boil, remove from heat once boiled

2. Beat eggs and sugar together with an electric whisk

3. Pour slowly the cream mixture into the egg mixture using a handheld whisk

4. Pour mixture into ramekins. Place ramekins into a large roasting oven tray and pour water into large tray so that it covers the ramekins about 1 cm from top. (like a ban marie), place into a preheated oven 160deg for 35 mins.