Creme Brulee Pancake Cake
by Editorial Staff
Recipe for making pancake cake with vanilla cream and burnt sugar.
Cook: 40 mins
Servings: 10
Ingredients
- Butter – 6 Art. spoons
- eggs – 6 Pieces
Directions
- Prepare pancake dough. Heat oil in a small saucepan until brown. Set aside. Heat milk in another small frying pan and let cool for 10 minutes. With a mixer on medium speed, beat together eggs, flour, sugar and salt. Slowly add hot milk with brown butter. Cover and refrigerate overnight. Prepare vanilla cream. Cut the vanilla pod in half. Bring milk and vanilla to a boil in a saucepan, then set aside for 10 minutes, remove vanilla. Fill a large bowl with ice and place another smaller bowl in it. In a medium skillet with a heavy bottom, beat the egg yolks, sugar and starch. Gradually add hot milk, then place the pan over high heat and bring to a boil, simmer for 1 to 2 minutes. Strain the mixture through a fine sieve into a bowl. Place the bowl in an ice bath and stir until the temperature reaches 60 degrees. Stir in butter. When completely cool, cover and refrigerate. Collect the cake. Bring the dough to room temperature. Heat a large skillet over medium-high heat. Grease the surface with oil, then add about 3 tablespoons of dough to the pan and fry the pancake for about 1 minute.
- Then turn gently and fry on the other side for no more than 5 seconds. Put on a baking sheet lined with parchment. Repeat with the rest of the dough until you have about 20 pancakes. Strain the vanilla cream through a sieve again. Beat with a tablespoon of sugar and Kirsch.
- Place 1 pancake on a plate. Top with vanilla cream (about 1/4 cup). Repeat with remaining pancakes and cream to create a tall cake. Refrigerate for 2 hours. Remove cake 30 minutes before serving.
- If you have a crème brulee blowtorch, sprinkle the cake with 2 tablespoons of sugar on top and light it. If not, sprinkle the cake with powdered sugar. Slice and serve.
Bon appetit!
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