Durian Cream Pancakes

Name: Durian Cream Pancakes
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Dessert
Ingredients: 1 1/2 cups Cake Flour; 2 Eggs; 200 ml FairPrice Full Cream Milk; 7 tsp Granulated Sugar; 1/2 Tbsp FairPrice Fine Salt; 2 1/2 Tbsp FairPrice Canola Oil; 2/3 tsp Baking Powder; 200 g Durian Flesh; 3 Egg Yolks; 1/3 cup Granulated Sugar; 2 Tbsp Corn Starch; 310 ml FairPrice Full Cream Milk; 1/2 tsp Vanilla Extract

Level

easy

Cooking

25 min

Preparation

35 min

Ingredients

Servings

Pancake Batter
Cake Flour	1 ¹⁄₂ cups
Eggs	2
FairPrice Full Cream Milk	200 ml
Granulated Sugar	7 tsp
FairPrice Fine Salt	¹⁄₂ tbsp
FairPrice Canola Oil	2 ¹⁄₂ tbsp
Baking Powder	²⁄₃ tsp
Durian Custard Cream
Durian Flesh	200 g
Egg Yolks	3
Granulated Sugar	¹⁄₃ cup
Corn Starch	2 tbsp
FairPrice Full Cream Milk	310 ml
Vanilla Extract	¹⁄₂ tsp

How to cook

Make the pancake batter

Mix the eggs, salt, and sugar in a bowl. Pour in the milk slowly and continue to stir until well combined.
Place dry ingredients in another bowl and mix well. Add the egg mixture and mix until there are no lumps.
Add cooking oil and keep mixing until the batter turns smooth. Set it aside in a measuring cup as this will make it easier to pour it all out during cooking later.

Make the durian custard cream

Warm the milk in a pot on low heat. Add vanilla extract and keep stirring until the sides start to form bubbles. Turn off the stove; set the warmed milk aside.
Combine the egg yolks, sugar and corn starch in a bowl. Stir until the sugar has completely dissolved or the mixture is light yellow.
Pour the warmed milk into the egg yolk mixture. Mix well, then bring it back to the stove at a low heat still.
Add the durian flesh and continue stirring so it doesn't burn. Turn off the heat once the mixture thickens into a cream. Cover it in the pot with cling wrap, then place it in the freezer.
Take the cooled custard out from the fridge and give it a stir after 20 mins.

Cook the pancakes

Heat the egg frying pan on low heat. Fill half of each slot with the pancake batter.
Raise the edges of the batter with the back of a spoon quickly. This will help to create thin, crisp edges!
Watch the edges as they brown. When bubbles start to form on the surface of the batter, start to carefully scrape the edges of the pancake with a wooden stick.
Place a spoonful of durian custard cream in the middle of a pancake. Cover with another pancake and press down lightly to form a bun.
Slowly take it out of the egg frying pan once cooked. Serve immediately!

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