The soft, custardy texture of this puff pancake is a bit unexpected...it is really smooth and creamy with just a hint of sweetness, and it won me over pretty much immediately. My husband didn't love it the first time we had it. He is weird about texture...it took me about a year to teach him to like flan, which of course he loves now, but it only took try number two to get him singing a different tune on this baby. I took this picture right out of the oven so it hasn't fallen yet (and I haven't put on the powdered sugar yet), but don't worry when yours falls--that is normal. I would love to pretend that I make this (or anything that takes longer than 5 minutes) for breakfast, but mostly we eat it as breakfast-for-dinner. The baking time is a little long, but the prep could not be easier. Serve it up with some eggs and bacon, or just with some fruit if you're feeling lazy (I was) and you've got a winning breakfast/dinner.
Raspberry Custard Puff Pancake
Number of Servings: 6
Time to Prepare: 50 minutes
- 2 cups milk
- 2 eggs
- 1 cup flour
- 2 Tbsp granulated sugar
- 4 Tbsp butter, melted
- pinch of salt
- 1 tsp vanilla
- 3/4 cup fresh or frozen raspberries
- 1 Tbsp additional granulated sugar
- powdered sugar
Preheat oven to 400 degrees. Heavily grease a 9" round 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, and sprinkle with the 1 Tablespoon of sugar.
Bake for 45 minutes, until the edges are very puffy, the top is golden-brown, and the center is set (it will still be somewhat jiggly, but should not be liquidy).
Let cool for a few minutes, dust with powdered sugar, and serve. (It is really not overly sweet so feel free to be generous with the powdered sugar.)
Source: slightly adapted from Everyday Reading
Produce Used: Raspberries
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