Custard-filled Pancakes with Aguardiente

Tortitas Rellenas de Natillas al Aguardiente

Servings: 8

Prep Time: 35 min [PT35M]



1 quart milk

14 oz plain flour

6 eggs

1/2 glass of brandy

Pinch of salt

Lump of pork fat

To finish:

Generous splash of Aguardiente, or brandy

Sugar, to sprinkle over the top

Custard filling:

1 quart milk

A curl of lemon zest

Pinch of cinnamon or 1/2 cinnamon stick

8 egg yolks

7 oz sugar

3-1/2 oz cornstarch

Vanilla extract to taste


Mix all the pancake ingredients to make a liquid batter and leave to rest. Meanwhile, make the custard. In a 1-liter bowl, mix the egg yolks with the sugar and cornstarch. Heat the milk slowly with the lemon zest and cinnamon and, when it comes to a boil, remove the milk from the heat. Stir into the egg yolks, pour the mixture back into the pan and put over low heat, stirring all the time, until the custard thickens. Flavor with vanilla extract if you wish. Pour into a flat plate to cool while you make the pancakes.

Sieve the rested batter to remove lumps. Heat a heavy-bottomed frying pan over high heat with the pork fat till it runs and begin to make thin pancakes, frying them till golden on each side. Pile them up, separating them with grease-proof or waxed paper. When they are cool, fill with a few spoonfuls of custard and sprinkle with a little aguardiente.

Recipe courtesy of Spain GourmeTour magazine

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