Are you a crème brûlée fan like me? I always get excited when I crack the caramel on top. If so, I think you’ll like these pancakes.
Crunchy bitter caramel, silky sweet vanilla custard and fluffy airy pancakes…it’s delicious!
I would say this is not something for your everyday breakfast, but it’s perfect for a special occasion. You can even enjoy it in the afternoon, or anytime you are craving it.
Add the sugar to the egg yolk, whisk immediately and quickly, because the egg yolks start to absorb sugar and get lumpy. Then add the corn starch and mix it.
Put the milk in a small pot and heat it up until just before it starts boiling. Then pour into the egg mixture little by little, mix to combine. You shouldn't add it all at once otherwise the egg might cook and become lumpy.
Pour and strain back into the pot. Then cook on medium heat. Keep stirring constantly until the sauce gets thickened.
Once the sauce is cooked, transfer to a clean bowl. Add a quarter teaspoon of vanilla extract and stir to combine.
For detailed instructions, please click here.
Once your pancakes are ready, transfer to a plate, then pour as much sauce as you like over the pancakes.
Cover the top with a thin layer of sugar. Then burn the sugar going slowly with your torch. Make sure that the tip of the torch flame is just touching the sugar. You don’t need to be in a hurry, just burn slowly with a slightly smaller flame.
Enjoy as soon as they are ready, otherwise the pancakes will start collapsing!
Since fluffy Japanese pancakes will shrink as they cool, we need to prepare the vanilla sauce beforehand. You can even prepare the sauce a day before. It will keep up to two days in the fridge.