There’s something magical about a humble milk tart custard, it’s one of the most versatile and indulgent desserts you can create. With its rich, comforting flavour, it shines on its own. But wrap it in a warm, sugar-coated pancake, and the result is simply irresistible.
The Pancake Filling
Milk tart custard is a thick, dairy-based filling made from eggs, milk, flour, and sugar. If you’ve ever made a traditional baked or fridge milk tart, you might even have leftover filling, though let’s be honest, that’s a rare occurrence!
Quick and easy to prepare, milk tart custard is not only budget-friendly but also highly versatile. It can be infused with flavours like cinnamon, honey, or even subtle fruit undertones, making it adaptable to suit different tastes.
A Perfect Harmony of Flavours and Textures
If you can resist eating the milk tart filling straight from the bowl, you’re in for a real treat. Rolled inside a warm, soft pancake and coated in something decadent, honey, sugar, or even chocolate sauce if the occasion calls for it, this dessert becomes pure bliss. The contrast between the silky custard, the pillowy pancake, and the delicate crunch of sugar crystals is enough to make your taste buds dance.
So, if you’re looking for an excuse to make these milk tart-filled pancakes, here it is: just do it! You won’t regret it.
Sweet Pancakes with a Creamy Milk Tart Filling
Ingredients
For The Pancakes:
- 2 cups flour
- pinch of salt
- 2 large eggs
- 750ml milk
- 500ml water
- 20ml vinegar
- 1 tbsp sunflower oil
For the Milk Tart Filling:
- 385g condensed milk
- 3 cups milk
- ½ cup cornflour
- 2 large eggs separated
- 1 pinch salt
- 1 tsp vanilla essence
- 2 tbsps butter
- cinnamon sugar to taste
Instructions
For The Pancakes:
- Sift the flour and salt together in a large mixing bowl.
- In a separate bowl, whisk the eggs, milk, water, and vinegar together
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Stir in the oil and mix well. The batter should have a smooth, creamy consistency. If too thick, add a little more water.
- Let the batter rest for a few minutes. (The longer it rests, the better the batter becomes)
- Heat a non-stick or lightly greased frying pan over medium heat.
- Pour a small amount of batter into the pan, swirling to coat the base evenly. Cook until bubbles form, then flip and cook the other side.
- Repeat with the remaining batter, stacking the pancakes as you go.
For the Milk Tart Filling:
- In a saucepan, combine the condensed milk and 2 cups of the milk. Heat over medium heat, stirring occasionally.
- In a small bowl, mix the remaining 1 cup of milk with the cornflour until smooth.
- Once the milk mixture starts to simmer, add the cornflour mixture, stirring constantly.
- When the mixture begins to thicken, whisk the egg yolks and slowly stir them into the custard.
- Continue stirring, then add the salt, vanilla essence, and butter.
- In a separate bowl, whisk the egg whites until soft peaks form. Gently fold them into the custard mixture.
- Remove from heat and allow the filling to cool and thicken further.
To Assemble:
- Spoon generous amounts of the milk tart filling onto each pancake.
- Roll up the pancakes and place them on a serving plate.
- Sprinkle with cinnamon sugar and serve with a wedge of lemon or a drizzle of lemon juice.