Custard Cream Mille Crepe Cake: A Personal Journey of Dessert Delight

There’s a certain magic to the rhythm of making a Mille Crepe Cake – the gentle whisking, the patient layering, and the anticipation of that first indulgent bite.

My inspiration for this cake comes from my travels through patisseries in France, where the scent of fresh cream and vanilla hung delightfully in the air.

This recipe is dear to my heart, combining classic techniques with the unmatchable freshness of Meadow Fresh milk, which lends the custard its rich, creamy texture.

Let’s embark on this flavorful journey together!

Tools Needed

Tool	Purpose	Where to Buy
Non-stick Pan	For cooking the crepes perfectly	Kitchenware stores, Online
Whisk	To blend ingredients smoothly	Kitchen supplies, Supermarkets
Mixing Bowls	For preparing custard and crepe batter	Home goods stores, Online
Offset Spatula	For spreading custard between crepes	Culinary shops, Amazon
Refrigeration	Essential for setting the custard	Your local kitchen

Prep Time

Total Time: 4 hours (including chilling time)

Ingredients

Custard Cream:

• 2 Egg yolks
• 50g Sugar
• 1/8 tsp Salt
• 25g Cake flour
• 200ml Meadow Fresh Milk

Crepe Batter:

• 3 Eggs
• 40g Sugar
• 1/8 tsp Salt
• 40g Melted butter
• 1 tsp Vanilla extract
• 130g Cake flour
• 400ml Meadow Fresh Milk

Others:

• Vegetable oil (for cooking crepes)
• 1 tsp Vanilla extract
• 300g Whipping Cream

Instructions

1. Prepare the Custard Cream:

• In a medium bowl, whisk egg yolks, sugar, and salt together.
• Sift in cake flour, mixing to avoid lumps. Gradually add the milk while stirring.
• Transfer the mixture to a saucepan, cooking over medium heat until thickened. Stir continuously.
• Allow to cool slightly before refrigerating for 2 hours to let it firm up.

1. Prepare the Crepe Batter:

• In a large bowl, mix eggs, sugar, and salt until blended.
• Add melted butter and vanilla extract. Incorporate the flour, gradually adding milk to form a smooth batter.
• Cover and refrigerate for 1 hour.

1. Cook the Crepes:

• Heat a non-stick pan, lightly oiled, over medium heat.
• Pour a small amount of batter, swirling to coat the base. Cook for 2 minutes, then 30 seconds on the reverse.
• Repeat until all batter is used. Aim for 20-25 crepes.

1. Assemble the Mille Crepe Cake:

• Whip the cream until stiff peaks form, then fold into refrigerated custard.
• Layer a crepe on a serving plate. Spread a thin layer of custard cream using an offset spatula. Repeat, ending with a crepe on top.

1. Chill Before Serving:

• Refrigerate for at least an hour to let the flavors meld.

Food Storage

Keep your Mille Crepe Cake in an airtight container in the refrigerator. Consume within 2-3 days to ensure freshness.

Pro Tips

• Flavor Variations: Add a dash of cocoa for chocolate-infused crepes or zest a lemon for refreshing notes in your custard.
• Crepe Consistency: Aim for a smooth batter without lumps. Strain if necessary.
• Uniform Crepes: Use a ladle for even batter distribution.

Nutrition Facts

Nutrient	Per Serving
Calories	250 kcal
Protein	7g
Carbohydrates	22g
Fat	15g
Fiber	1g
Sugar	12g

FAQs

1. Can I make this cake ahead of time?
   Yes, you can prepare it a day in advance and store it in the fridge.
2. Can I freeze Mille Crepe Cake?
   It’s not ideal to freeze as it can alter the texture of the crepes and custard.
3. Can I use store-bought custard?
   Yes, though homemade will elevate the flavor tenfold.
4. How do I prevent my crepes from sticking?
   Ensure your pan is non-stick and properly oiled before each crepe.
5. What if I don’t have Meadow Fresh Milk?
   Substitute with another high-quality whole milk if unavailable.

Final Thoughts

Making Custard Cream Mille Crepe Cake is a labor of love, each crepe and layer telling its delicious tale. Whether it’s for a special occasion or a delightful weekend treat, I hope this recipe brings as much joy to your table as it does to mine.

Remember, perfection is not the destination here – having fun and savoring each sweet moment is. Keep smiling, happy cooking, and enjoy your creation!