This is a wonderful dessert recipe that combines the goodness of fruits, custard and the popular pancakes. It is sure to be loved by one and all. Here Are similar mouth water Best Desserts to have After a Hearty Meal.
This is a dessert that comprises of pancakes, custard and berries. It would not be an unfamiliar recipe for dessert, but wonderful and unique for those who would consume it. Children will surely benefit from such a dessert as it combines the goodness of eggs, milk, antioxidant fruits and pancakes that will make a filling dessert for them. The pancakes are thin and anise flavored which makes the taste unique as well.
Ingredients to use
To make the custard you need the following:
- 2 cups of whole milk
- 2/3rd cups of sugar
- 1 lemon
- 1 cinnamon stick in half
- 1/3rd cup of cornstarch
- 2 large egg yolks
To make the pancakes you need the following:
- 3 large eggs
- 1 and 3/4th cup of whole milk
- 1 and ½ tablespoons of Pernod
- ½ teaspoons of salt
- 1 cup of all-purpose flour
- Whipped cream
- Fresh raspberries for garnishing
How to make the custard
The custard can be made by starting off with a lemon peeler. With this you need to peel the lemon and cut the lemon peel in long strips. You need to combine half of the lemon peel and reserve the other half. The lemon peel needs to be mixed with one and half cups of milk, cinnamon and sugar in a large pan. The mixture should be brought to a boil. You can then cover and remove from heat and let it sit aside for about fifteen minutes. You can then whisk in the remaining half cup of milk along with egg yolks and cornstarch. You need to place the lemon and milk mixture to simmer while the yolk mixture is added to it gently. The mixture needs to be boiled and thickened over heat by stirring in a constant manner. You can then strain the mixture into a bowl and allow to cool. Once the mixture has cooled, the custard needs to be placed in the refrigerator. The custard needs to be refrigerated ahead and this can be done two days before serving.
Making the pancakes
To make the pancakes you need to whisk in the eggs along with milk, salt and Pernod. You can then add in the flour and whisk the batter. Allow the batter to rest for about an hour. Heat a skillet and brush it with oil. Add about one fourth cup of batter onto the skillet and quickly swirl it out to make it a thin layer. As the bottom and the sides get browned, you need to flip the pancake and cook on the other side. You can repeat with the remaining batter. The pancakes can be done a day ahead as well. You can cover them in foil and place in a refrigerator. You can warm the pancakes in the oven before serving. Fold them into triangles and spoon a dollop of the custard, whipped cream and garnish on top with fresh raspberries.