April 9, 2014

Raspberry Custard Puff Pancake



On Valentine's morning, I finally made this puff pancake, nearly a year after I pinned the recipe.

It was all in metric measurements, which meant I spent a good while googling conversions, and then I could NOT get it smooth when I was beating it by hand, and then when I took it out of the oven, we cut into it and it was still completely liquid in the middle, so. . .back in the oven it went.

Eventually, after overcoming these obstacles, breakfast was served, and it was delicious.

I snapped a photo on Instagram, and then took nearly two months more to finally get the recipe up on here.

I'm nothing if not prompt.

What I need is reminder emails like my library sends me (and. . . the three day grace period for overdue items doesn't hurt either).


Raspberry Custard Puff Pancake
(slightly adapted from DailyDreamDecor)

2 cups milk
2 eggs
1 cup flour
2 Tablespoons granulated sugar
4 Tablespoons melted butter
A pinch of salt
1 teaspoon vanilla
1/2 cup raspberries, fresh or frozen
1 Tablespoon coarse sugar (or granulated)
Powdered sugar, for serving


Preheat oven to 400 degrees. Heavily butter or grease a round 9" baking dish.

Combine milk, eggs, flour, 2 Tablespoons sugar, butter, salt and vanilla in a blender and blend on low for about 10 seconds or until smooth.

Pour into prepared dish, then scatter the raspberries across the top, then sprinkle with the 1 Tablespoon of sugar.

Bake for 35-45 minutes, until the edges are very puffy, the top is nicely golden-brown, and the center is set (although it will still be slightly jiggly).

Let cool slightly, dust with powdered sugar, and serve.

(P.S. It's not overly sweet, so we add. . .a lot of powdered sugar on our individual slices. Plus, I just like sifting powdered sugar at the table).



12 comments:

  1. That looks absolutely amazing.

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  2. Oh, that looks amazing. And my library gives a 7-day grace period. Unfortunately I just add that into my borrowing time then.

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  3. This looks super delicious! Definitely going on the "to make" list!

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  4. Oh my gosh, I didn't even need to read the post, the second I read "raspberry custard puff pancake" I knew I was going to pin this. (I did read the post, though, don't worry.) :)

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  5. You get a three day grace period at your library!? That's awesome. Recipe looks great too but I'm fixated on the grace period. I've never heard of that before. Love your site and often put your book recommendations on hold at our library.

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  6. How do I get it to set in the middle? I baked and baked and baked! It was still super custard-ish even after more than an hour. Then the top was a bit more crispy than was ideal. If I cook it low (maybe 325) for 45-55 mins, then cook it at 400 for 15 or so to brown the top, do you think it will set? The taste was amazing -- we substituted blueberries for raspberries - and I love the ease of using the blender. I would just like to move past the custard stage :-)

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    Replies
    1. I should have said - "move past the runny custard stage!"

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    2. I'm so surprised to hear this! The only thing I can think of is that you might have used an 8 inch pan instead?

      Otherwise, try that 325 and then 400 method. Let me know if it works!

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  7. I quite enjoyed this for breakfast. I loved that I could put all the ingredients in the blender last night and pulled it out from the fridge this morning to blend it and then bake it. I put a little butter on my piece, then squeezed on some lemon juice and sprinkled a lot of powdered sugar and it was quite delicious. Thanks!

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  8. Your food photography is SO great. And you know I'm always up for dessert for breakfast.

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  9. I made this for Earl's Father's Day breakfast and it was delicious. It is custardy in the middle, (not like gooey or runny, but a solid custard,) which I think is what the recipe intends. I liked how it wasn't too sugary. We didn't put much powdered sugar on ours and it still turned out great. Thanks for taking the time to figure out all the conversions for the lazy bakers like me.

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