Custard Souffle Pancake Recipe

Instructions

1. Mix egg yolks with sugar, add corn starch, mix, and pour hot milk little by little.
2. Add vanilla bean paste, mix, stir on low heat, boil until thick, and transfer to another bowl to cool.
3. Mix vanilla extract in egg yolk, mix with milk, sift and mix with flour and baking powder.
4. Whisk the egg whites and when the big bubble comes up, divide the sugar into 2 pieces and whip to make a hard horn meringue.
5. Mix a little meringue in the egg yolk mixture, divide the remaining meringue in two and mix quickly and lightly so that the foam does not go out.
6. Squeeze the dough into a low heat pan, cover and cook for 5 minutes. Lay two batters on top, sprinkle water on the side, cover and cook for 3 more minutes.
7. Turn the cake upside down, cover and cook for another 3 minutes before removing it from the pan and let it cool.
8. Add sugar and crush the custard cream cooled with 50% whipped cream into a sieve to make a cream.
9. Lay two chilled pancakes on top of each other, squeeze a little bit of mousse, squeeze the cream on top, and put the mousse on top to allow the cream to flow naturally.