Best 4 Dessert Pancakes With Custard And Berries Recipes

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Indulge in a delightful culinary journey with our irresistible dessert pancakes, a harmonious blend of fluffy pancakes, velvety custard, and a vibrant array of fresh berries. This tantalizing treat is perfect for any occasion, whether it's a leisurely weekend brunch, a special holiday breakfast, or a sweet ending to a memorable dinner. With three delectable variations to choose from, this recipe offers a symphony of flavors to satisfy every palate. Discover the classic charm of our traditional dessert pancakes, adorned with luscious custard and a medley of berries. Embark on an味觉odyssey with our zesty lemon custard pancakes, where tangy lemon curd and mixed berries dance on your味觉buds. And for a truly indulgent experience, immerse yourself in the richness of our chocolate custard pancakes, where decadent chocolate custard and a trio of berries create a symphony of sweet, creamy, and fruity notes. Each variation promises a unique taste sensation, making these dessert pancakes an unforgettable culinary experience.

Let's cook with our recipes!

DESSERT PANCAKES WITH CUSTARD AND BERRIES



Dessert Pancakes with Custard and Berries image

Provided by José Andrés

Categories     Milk/Cream     Berry     Egg     Dessert     Pernod     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Custard:
1 lemon
2 cups whole milk, divided
2/3 cup sugar
1 cinnamon stick, broken in half
1/3 cup cornstarch
2 large egg yolks
Pancakes:
3 large eggs
1 3/4 cups whole milk
2 1/2 tablespoons Pernod or ouzo
1/2 teaspoon (scant) salt
1 cup all purpose flour
Olive oil (for brushing)
Whipped cream
Fresh raspberries (for garnish)

Steps:

  • For custard:
  • Using vegetable peeler, remove peel from lemon in long strips (yellow part only). Combine half of lemon peel (reserve other half for another use), 1 1/2 cups milk, sugar, and cinnamon in large saucepan. Bring to boil; cover and remove from heat. Let steep 15 minutes.
  • Whisk remaining 1/2 cup milk, cornstarch, and egg yolks in medium bowl to blend. Bring lemon-milk mixture to simmer. Gradually whisk yolk mixture into lemon-milk mixture. Cook over medium heat until mixture boils and thickens, stirring constantly (custard will be very thick). Strain into medium bowl. Press plastic wrap directly onto surface of custard and refrigerate. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
  • For pancakes:
  • Whisk eggs in large bowl to blend. Whisk in milk, Pernod, and salt. Add flour and whisk batter to blend well. Let batter rest 1 hour.
  • Heat 10-inch-diameter skillet with 8-inch-diameter bottom over medium-high heat. Brush skillet with oil. Add scant 1/4 cup batter to skillet and quickly swirl batter to thinly coat bottom of skillet. Cook until golden brown on bottom, adjusting heat for even browning, about 1 1/2 minutes. Flip pancake over and cook until just cooked through and golden brown in spots, about 30 seconds longer. Transfer to parchment-paper-lined plate. Repeat with remaining batter, placing parchment paper between each pancake. DO AHEAD: Can be made 1 day ahead. Cover with foil and refrigerate.
  • Preheat oven to 300°F. Place covered pancakes in oven until warm, about 10 minutes. Fold pancakes in half, then in half again, forming triangle. Place 2 pancakes on each plate. Spoon dollop of custard and dollop of whipped cream atop pancakes. Garnish pancakes with fresh raspberries and serve.

BLUEBERRY CUSTARD



Blueberry Custard image

The soft, warm texture of the custard is something gentle for the waking tummy and tongue. It only takes a few minutes to prepare -- great for dessert, too! Drizzle with hot jam or maple syrup. In the summer, garnish with fresh raspberries and mint from the garden!

Provided by CARNS

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 30m

Yield 8

Number Of Ingredients 10

3 tablespoons butter
8 eggs
¼ cup honey
2 ½ cups milk
1 teaspoon vanilla extract
.66 cup all-purpose flour
½ teaspoon salt
1 cup blueberries
½ teaspoon ground nutmeg
3 tablespoons confectioners' sugar for dusting

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
  • In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
  • Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 26.3 g, Cholesterol 203.5 mg, Fat 11 g, Fiber 0.8 g, Protein 10.1 g, SaturatedFat 5.3 g, Sodium 278.2 mg, Sugar 17.5 g

CUSTARD BERRY PARFAITS



Custard Berry Parfaits image

Here's a low-fat dessert that captures the flavors of the season. The homemade custard comes together in minutes, but seems like you fussed. -Trisha Kruse of Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1/4 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
1-2/3 cups 1% milk
2 egg yolks, lightly beaten
3/4 teaspoon vanilla extract
3 cups mixed fresh berries

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in vanilla. Cool to room temperature without stirring. Transfer to a bowl; press plastic wrap onto surface of custard. Refrigerate for at least 1 hour. , Just before serving, spoon 1/4 cup of berries into each parfait glass; top with 2 tablespoons of custard. Repeat layers.

Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 137mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 4g protein.

BERRIES WITH VANILLA CUSTARD



Berries with Vanilla Custard image

What a simple, delectable way to enjoy fresh raspberries. For a change, also try the custard with strawberries or peaches. -Sarah C. Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1 cup half-and-half cream
2 large egg yolks
2 tablespoons sugar
2 teaspoons vanilla extract
2 cups fresh berries

Steps:

  • In a small heavy saucepan, mix cream, egg yolks and sugar. Cook and stir over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil., Transfer to a bowl; stir in vanilla. Refrigerate, covered, until cold. Serve over fresh berries.

Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 132mg cholesterol, Sodium 34mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

  • For the best results, use fresh berries. If using frozen berries, thaw them completely before using.
  • Don't overmix the pancake batter. Overmixing will result in tough pancakes.
  • Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they are cooked through.
  • Serve the pancakes immediately with your favorite toppings. They are best enjoyed warm.

Conclusion:

Dessert pancakes are a delicious and easy-to-make treat that are perfect for any occasion. Whether you are serving them for breakfast, lunch, or dinner, these pancakes are sure to be a hit. With a variety of toppings to choose from, there is something for everyone to enjoy. So next time you are looking for a special dessert, give these dessert pancakes a try. You won't be disappointed!

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