Pancake Stack with Custard
6,8 / 10
ready in 1 hr 5 min.
- For the strawberry and vanilla cream
- 2 cups milk
- 1 Vanilla bean
- 5 egg yolks
- ½ cup sugar
- 3 Tbsps flour
For the strawberry and vanilla cream, put the milk into a pan, slit the vanilla pod open lengthwise, scrape out the seeds and stir into the milk with the pod. Bring to the boil.
Put the egg yolks and sugar into a bowl and beat until creamy, gradually mixing in the flour. Stir the boiling milk into the egg yolk mixture, return to the pan, remove the vanilla pod and heat, beating constantly until creamy (do not cook).
Strain the vanilla cream through a sieve and leave to cool, sprinkling the surface thinly with sugar to prevent a skin from forming.
Wash and hull the strawberries and finely puree about 1/3 of them. Push through a sieve. Mix the strawberry puree with half of the vanilla cream. Cut the remaining strawberries into smaller pieces.
For the pancakes, whisk the eggs, egg yolks and milk. Sieve the flour over and stir to produce a smooth batter. Stir in the cream and salt and leave to stand for 20 minutes.
Preheat the oven to its lowest setting.
Heat a little butter in a frying pan (about 20 cm Ø), add 3-4 tbsp batter and cook for about 2 minutes each side over a medium heat. Repeat with the rest of the batter.
Keep the pancakes warm in the oven.
When they are all ready spread the pancakes alternately with strawberry and vanilla cream and pile on top of each other. Serve on a serving plate with the strawberries and hand the remaining creams separately.