Sweet Egg Pancakes with Custard and Raisins

Makes 20 pancakes

Ingredients

• 300 ml milk
• 60g granulated sugar
• 25g custard powder
• 3 medium egg yolks
• 75g dried raisins
• Dash of rum
• 10 medium eggs
• 150 ml coffee cream
• 4g salt
• 20g caster sugar
• 5g vanilla sugar
• 50g cornflour
• 75g butter or margarine
• 150g apricot jam 

Preparation

Bring the milk in the pan to the boil, add half the sugar            
Mix the rest of the sugar with the custard and the egg yolks
Pour in a dash of boiling milk whilst stirring    
Pour this in the pan and allow the custard to come to the boil whilst stirring
Stir in the raisins and rum   
Cool the pan in a tray of cold water 
Cover the upper edge with icing sugar and plastic film to prevent a skin forming
Beat the eggs, cream, salt, remaining sugar and cornflour, to form a smooth mixture
Heat the butter in the pan and fry 20 pancakes in it
Coat them with the jam and the custard
Roll up the pancakes and keep them warm in the oven
Sprinkle with icing sugar

Serves 4