パリパリふんわり♪クレームブリュレパンケーキ

2018-10-01 02:00:01

by Tasty Japan

880

ぜひ作ってみてくださいねクレームブリュレパンケーキ4 6枚分材料カスタードクリーム牛乳室温に戻しておく 200ml卵黄 2個砂糖大さじ2薄力粉大さじ2バニラエッセンス数滴パンケーキ薄力粉 150g卵黄 2個砂糖 50g牛乳 100mlベーキングパウダー小さじ1卵白 4個分砂糖大さじ1グラニュー糖トッピング用適量作り方 1 卵は卵黄と卵白に分け卵白は冷蔵庫に入れて冷やしておく 2 カスタードクリームを作るボウルに卵黄砂糖を入れてすり混ぜ薄力粉をふるい入れて混ぜる牛乳バニラエッセンスを加えて混ぜるふんわりとラップをかけて500Wの電子レンジで3分加熱する 1分ごとに取り出してよく混ぜる表面にぴったりとラップをし冷蔵庫で冷やす 3 パンケーキを作るボウルに卵黄砂糖を入れて白っぽくなるまでよく混ぜる牛乳を加え薄力粉とベーキングパウダーを合わせてふるい入れ粉気がなくなるまで混ぜる 4 メレンゲを作る 1 の卵白に砂糖を小さじ1ずつ加えてハンドミキサーで8分立てにする 2 のボウルにひとすくいずつ加えて気泡をつぶさないようにムラなく混ぜる 5 フライパンにサラダ油分量外を薄く引いて弱火に熱し 3 の生地をこんもりと落とし 7分ほど焼く表面に気泡がぷつぷつと出てきたら裏返しフタをしてさらに弱火で7分ほど焼く 6 皿にパンケーキをのせて 1 を塗りもう1枚パンケーキを重ねて 2 を塗るグラニュー糖をふりかけバーナーで焦げ目が着くまで焼いたら完成 English Recipe Crème Brûlée PancakesServings 2INGREDIENTSCustard Cream2 large egg yolks2 tablespoons sugar2 tablespoons flour200 milliliters milk¼ teaspoon vanilla extractPancakes2 large egg yolks65 grams sugar divided100 milliliters milk150 grams flour1 teaspoon baking powder4 large egg whitesAssembly2 tablespoons sugarSliced fresh fruit for garnishFresh mint leaves for garnishPREPARATIONMake the custard In a medium microwave safe bowl whisk together the egg yolks sugar flour milk and vanilla Microwave the custard at 500W for 3 minutes stirring after each minute until thick and very smooth Cover with plastic wrap pressing the wrap onto the surface of the custard to prevent a skin from forming Chill for 1 hour Make the pancakes In a large bowl whisk the egg yolks and 50 grams of sugar to combine Add the milk then sift in the flour and baking powder Whisk gently until well combined In a separate large bowl beat the egg whites with an electric hand mixer on medium speed until soft peaks form Add half of the remaining 15 grams of sugar and continue to beat on high speed until stiff peaks form Add the rest of the sugar and beat until whites are shiny and fluffy Add ⅓ of the whipped egg whites to the batter at a time gently folding after each addition to incorporate Heat a medium nonstick skillet over low heat Pour in ⅓ cup of pancake batter Cook for about 3 minutes until bubbles appear on the surface Flip then cover and cook for another 7 minutes over low heat Repeat with the rest of the pancake batter You should have 6 pancakes total Place a pancake on a plate then spread evenly with custard cream Top with 2 more layers of pancakes and custard cream Repeat with the remaining pancakes and cream on another plate Sprinkle sugar over the top layer of custard Using a kitchen torch melt the sugar until golden brown Garnish with fruit and mint leaves Enjoy