Custard Souffle Pancake Recipe

by Layla suzette

I made a souffle pancake with the cream flowing down
The cream uses custard cream and fresh cream, which is a diplomat cream.
The pancake was baked by baking two sheets, but it looks much more comfortable and the height and shape are kept pretty I spilled the cream and sprinkled the sugar on top and burned it with a torch. I put sugar on the cream and smoked it, and it was sold on the market as a crème Brulee pancake, but it was really flavorful and tastes so I knew why it sold so much
It’s delicious to eat with syrup or butter, but it’s really delicious because it is creamed and baked with a torch

Custard Souffle Pancake Recipe

Custard Souffle Pancake

Rating: 5.0/5
( 1 voted )


  • 1 Egg yolk
  • 15g Sugar
  • 6g Corn starch
  • 100g Hot milk
  • 2g Vanilla bean paste

  • 2 Egg yolks
  • 2g Vanilla extract 
  • 20g Milk
  • 35g Cake flour
  • 2g Baking powder
  • 2 Egg whites
  • 45g Sugar

  • 100g Whipped cream_whipped up 50% (+10g sugar)


  1. Mix egg yolks with sugar, add corn starch, mix, and pour hot milk little by little.
  2. Add vanilla bean paste, mix, stir on low heat, boil until thick, and transfer to another bowl to cool.
  3. Mix vanilla extract in egg yolk, mix with milk, sift and mix with flour and baking powder.
  4. Whisk the egg whites and when the big bubble comes up, divide the sugar into 2 pieces and whip to make a hard horn meringue.
  5. Mix a little meringue in the egg yolk mixture, divide the remaining meringue in two and mix quickly and lightly so that the foam does not go out.
  6. Squeeze the dough into a low heat pan, cover and cook for 5 minutes. Lay two batters on top, sprinkle water on the side, cover and cook for 3 more minutes.
  7. Turn the cake upside down, cover and cook for another 3 minutes before removing it from the pan and let it cool.
  8. Add sugar and crush the custard cream cooled with 50% whipped cream into a sieve to make a cream.
  9. Lay two chilled pancakes on top of each other, squeeze a little bit of mousse, squeeze the cream on top, and put the mousse on top to allow the cream to flow naturally.
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