A deluxe, decadent recipe for Milk Tart Pancake Mille-Feuille
Milk tart pancake mille-feuille:
3 x quantity basic pancake mix
¼ cup water
6 tablespoons castor sugar
1½ teaspoons cinnamon sugar
Milk tart filling:
500ml (2 cups) full cream milk
2 cinnamon sticks
30ml (2 tablespoons) cornflour
30ml (2 tablespoons) cake flour (all-purpose)
100ml full cream milk
pinch of salt
80ml (1/3 cup) castor sugar
1 teaspoon vanilla extract
500ml (2 cups) whipping cream
30ml (2 tablespoons) icing sugar
Start by making the pancakes. To the basic pancake batter recipe, add the ¼ cup of water, sugar and cinnamon. Whisk until well combined and set aside to rest for 30 minutes.
For the milk tart filling, heat 2 cups of milk and the cinnamon sticks in a saucepan over a medium heat.
In a mixing bowl, whisk together the cornflour, cake flour, salt, castor sugar and eggs.
Ensure the mixture is free from any lumps.
Once the milk reaches boiling point, ladle half a cup of hot milk at a time into the egg mixture whisking all the while.
Remove the cinnamon sticks and pour the milk mixture back into the pan.
Over a low heat, bring the custard up to the boil, whisking all the while. Continue to cook for several minutes until the custard is thickened and to cook out the raw flour taste. Stir in the vanilla extract.
Transfer the custard to a bowl and cover with cling film. Set aside to cool.
Whisk the cream and icing sugar together until soft peak stage.
Now whisk the cooled custard to loosen then fold half the cream into the custard.
On a cake stand, start layering up the mille-feuille by placing a pancake on the base, spread with 2 tablespoons whipped custard cream. Sprinkle liberally with cinnamon sugar.
Repeat until the filling has been used up.
Pile the remaining whipped cream on top and sprinkle with cinnamon sugar.
Chill for about an hour to firm up before slicing with a sharp, smooth blade knife.