Easy Pancake with Custard Filling.
Honestly, I'm still struggling and trying hard to keep enjoying my life in this hustly bustly city.
Other than that hard part of life, God always gives us a bright side. Day by day I feel happy more and more to see how my children are growing up and enjoying their food. I think that watching Junior Master Chef regularly has opened their mind wider about the beauty of the food. They get excited about cooking, baking and also mix and match the food.
This 'thin' type pancake are my children's favorite. Normally I prepare it after we arrive from school, while both of them take shower. No special topping, I only sprinkled with chocolate rice and grated cheedar cheese. There's no leftover for this kind of food. Guarantee.
For this 'make over' pancake, I prepared the same thin pancake and the custard as filling. I know, both of them are crazy of custard. They really like everything that related to custard, from the 'kue sus' (~choux à la crème), puding with the custard sauce, to the Gateau Africain. For this one, I used custard recipe; the usual one for 'kue sus'.
Easy and very delicious especially when we serve the warm pancake with cold custard inside it. I prefer to leave the custard in the fridge for at least 1/2 hour. Yum..yummmy...
Everyday 'rich' Pancake
source : Complete book of Puddings and Desserts by Mrs Beeton's
100 gr plain flour
1/4 tsp salt
2 eggs, beaten
250 ml milk, or half milk & half water
oil for frying (I used margarine)
1. Make the batter. Sift the flour and salt into a bowl, make a well in the centre and add the beaten eggs. Stir in half the milk, gradually working the flour down from the sides.
2. Beat vigorously until the mixture is smooth and bubbley, then stir in the rest of the milk. Pour into a jug. The mixture may be left to stand at this stage, in which case it should be covered and stored in the refrigerator.
3. Heat a little oil in a clean 18 cm pancake pan. Pour off any excess oil, leaving the pan coveredwith a thing film of grease.
4. Stir the batter and pour about 30-45 ml (2-3 tbsp) into the pan. There should be just enough to thinly cover the base. Tilt and rotate the pan so that the batter runs over the surface evenly.
5. Cook over moderate heat for about 1 minutes until the pancake is set and golden brown underneath. Make sure the pancake is loose by shaking the pan, then either toss it or turn it with a palette knife or fish slice. Cook the second side for about 30 seconds or until golden.
6. Slide the pancake out on to a warmed plate. Serve at once with the filling.
2 egg yolks
50 g cornstarch
500 ml milk
75 g sugar
1 tablespoon rum.
Mix the egg yolks, cornstarch and 50 ml of milk. Set aside. Boil the remaining milk (450 ml) and add sugar while stirring over low heat until sugar dissolves. Pour the egg-cornstarch mixture quickly and evenly while stirring until the custard becomes thick and shiny. Add rum and stir well.
I just follow Martha Stewart Strawberry Topping Recipe.
Hull and slice 2 cups berries, then mix them in 2 tablespoons each of sugar and lemon juice; cover and let macerate, or stand and soften, at room temperature for 1 hour.