* Make Custard Cream * Mix egg yolks and sugar in a saucepan. Add cornstarch and mix evenly. Pour in the heated milk and stir. Add and mix vanilla bean paste. Please put stove’s fire on low flame or low heat. As you boil and stir, the mixture becomes lumpy and thick. Boil it till the bubble rise from the bottom and then remove it from the fire. Transfer to the bowl and cool it down. Cover the bowl up with a plastic wrap tightly so that the mixture doesn’t dry out. * Make souffle pancakes* Separate the egg yolks from the egg whites. Add vanilla extract to the yolks. Its better to add vanilla extract to the yolks as it cancels out the yolk’s “fishy” flavor and replaces it with it’s own vanilla scent. Add milk and then mix it in. Sift the flour and baking powder together into the mixture. Mix it thoroughly. * Make meringue with egg whites. * When the big bubbles rise up, add half of the sugar and whip it for another 30 seconds at low speed. Add all the remaining sugar to the mixture and mix it at low speed for 30 seconds. After adding sugar, whip for 30 seconds at low speed to melt the sugar completely. Whip until there are hard horns in the meringue, at high speed.Now lower the speed just to clear it up and finish making the meringue. Add a little bit of meringue and mix it in with the yolk mixture made earlier. Now add half of the remaining meringue to the yolk mixture and mix it together. And then add all the remaining meringue into the mixture and mix it gently. Use a spatula to finish up mixing the meringue completely into the yolk mixture. Apply butter or oil to a heated pan which is on low flame. Then pour out batter in the pan. I don’t have a fan so i stick a Teflon sheet instead and that works out well for me. Cover with a lid and heat the pancake for about
5 minutes. Scoop up one pancake from the bottom and set it on top of the other. Tap on the pancake gently for it to hold it’s shape. Sprinkle a teaspoon of water on the bottom of the pan, cover it with a lid again and heat the pancake up for another 3 minutes. Turn the pancake over. Put on the lid and let it heat for 3 more minutes. Take it out now ^^
It’s thick and it’s pretty ^^ I squeezed out the second pancake batter out on the pan but it was a bit thinner than the previous one. It’s a better idea to pour out 4 pancakes from the beginning on the a bigger pan. I put a little more batter in the middle ^^
Now put one pancake on top of another again to make two pancakes into one. Time may vary slightly depending on the burner’s firepower. Please cool it down. Add custard cream through a sieve into the whipped cream (which is 50% whipped up) Mix well (but not too rigorously) Stack 2 pancakes together (after they have been cooled down) Secure the plastic ring with tape around the pancake. Please pour out the cream on top of the pancakes. I wanted to use a torch at this time but the plastic ring could melt so I used it later. When you lift up the plastic ring, the cream drips down. Sprinkle sugar on top and heat it with a torch to caramelize it. It is perfect if you just caramelize the sugar slightly on the top! I used a little more torch to show some more cream flowing in the video. With the help of the torch, the sugar caramelizes and creates a wonderful flavor! I really like the combination of fluffy souffle pancakes and cream. I know why they sell so much in the market. It is very delicious! Thank you for watching!