Milk tart pancake mille feuille is a delicious mouthful that sounds fancy schmancy but it is in fact regular old pancakes dolled up with custard. Mille feuille refers to the multiple layers of buttery puff. Traditionally filled with cream and fresh berries, but we’re keeping things local for the month of May with layers of pancakes or pannekoek, if you will, and voluptuous custard spilling over the sides. Who can argue with that?
The inspiration for this milk tart pancake mille-feuille came from several sources. The first is based on food from my childhood, a kind of homage to my mum for Mother’s Day. Then, after paging through The South African Milktart collection, by Mari-Louis Guy and Callie Maritz, I craved the familiar taste once more. The final push came from UK food glossy, Olive. A trendy matcha mille-feuille cake caught my eye and so this is the result.
The batter is made with the same basic recipe used in this chicken a la king filled pancake post. To the basic recipes, I’ve added ground cinnamon and castor sugar. Layered between the pancakes, a whipped cream milk tart custard. A generous scattering of cinnamon sugar between each layer adds texture, flavour and crunch. It’s finished off with more whipped cream and a final dredging of cinnamon sugar.
To make the mille feuille cake stack, I’ve tripled the recipe. It makes slightly more pancakes than you need, but when were too many pancakes a problem? Making pancakes is hardly challenging, just time consuming. Once layered up, chill the stack for about an hour. It makes slicing a whole lot easier. Remove the cake from the fridge about 15 minutes before serving to take of the chill.
Milk tart pancake mille Feuille
- 3 x quantity basic pancake mix (see above for batter recipe)
- 1/4 cup water
- 6 tablespoons castor sugar
- 1 1/2 teaspoons cinnamon sugar
Milk tart filling
- 500ml (2 cups) full cream milk
- 2 cinnamon sticks
- 30ml (2 tablespoons) cornflour
- 30ml (2 tablespoons) cake flour (all-purpose)
- pinch of salt
- 80ml (1/3 cup) castor sugar
- 2 eggs
- 100ml full cream milk
- 1 teaspoon vanilla extract
- 500ml (2 cups) whipping cream
- 30ml (2 tablespoons) icing sugar
- cinnamon sugar
- To the basic pancake batter recipe, add the 1/4 cup of water, sugar and cinnamon. Whisk until well combined and rest for 30 minutes.
- For the filling, heat 2 cups of milk and the cinnamon sticks in a saucepan over a medium heat.
- In a mixing bowl, whisk together the cornflour, cake flour, salt, castor sugar and eggs. Add the 100ml milk and stir to combine.
- Once the milk reaches boiling point, add half a cup of hot milk to egg mixture in 4 additions, whisking all the while.
- Remove the cinnamon sticks and pour the milk mixture back into the pan.
- Over a low heat, bring the custard up to the boil, whisking gently all the while. Cook for several minutes until thickened before adding the vanilla.
- Pour into a bowl and cover with cling film. Set aside to cool.
- Whisk the cream and icing sugar together until soft peak stage.
- Add half the cream to the custard and whisk combine and loosen the consistency of the custard. Reserve the remaining cream for finishing.
- Layer the mille-feuille by placing one pancake on the base, spread with 2 tablespoons whipped custard cream. Sprinkle with cinnamon sugar and repeat until all the filling is used up.
- Pile the remaining whipped cream on top and sprinkle with cinnamon sugar.
- Chill for an hour before slicing.
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