Warm Custard Apple Pancakes
Fluffy pancakes packed with warm apple custard, finished decadently creamy.
Ingredients
- 400 ml milk
- 4 egg yolks
- 80 g caster sugar
- ½ tsp vanilla extract
- 60 g plain flour
- 2 small Bramley apples, peeled and chopped
- 60 g sugar or to taste
- 50 ml water
Instructions
- Place the milk and vanilla in a saucepan and bring to the boil, stirring constantly. Remove from the stove and leave to infuse for 10 minutes.
- Meanwhile, whisk the egg yolks and sugar together until thick and creamy. Add the flour and mix well.
- Pour on the milk and whisk well.
- Return to the pan and bring to the boil very slowly, stirring continuously until the mixture thickens.
- When boiling, remove from the heat, and pour into a clean bowl, cover with cling film and leave to cool.
- Cook the apples with the sugar and water until thick and pulpy.
- Warm the custard and fold in the apple.
- Spoon into the middle of the pancake and wrap it up into a parcel, then repeat with the other seven.
- Serve two warm pancakes in a deep bowl dusted with icing sugar, serve with pouring cream and or with vanilla ice cream (Carte D’Or)
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Notes
This recipe can be used for pancakes and for toad in the hole.
Nutrition
339
Calories
6G
Fat
2G
Saturates
50G
Sugars
50G
Salt
8G
Protein
65G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
