Kaiserschmarrn (Emperor's Mess) with Vanilla Custard

We made our favortite recipe version of Kaiserschmarrn including homemade vanilla custard and stewed plums (store-bought, because not in season). We decided not to go with the raisins, but used a lot of butter and salt, which was recommend by seasoned Austrian Kaiserschmarrn connoisseurs.

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Kaiserschmarren with vanilla custard

Yield: 3

Author: Traditional, but not

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

Kaiserschmarren

• 3 eggs
• 90 g flour (Austrian: griffig) or 189 g AP flour
• 90 g flour (Austrian: glatt) or 180 g AP flour
• 280 ml milk
• 1 tsp sugar
• 1-2 tsp salt
• 70 g butter
• 1 Tbsp neutral oil
• 1 Tbsp granulated sugar
• 10 g butter
• 1-2 Tbsp powdered sugar

Vanilla Custard

• 5 egg yolks
• 1 tsp corn starch
• 150 g milk
• 150 g full fat cream (36% fat)
• 45 g sugar
• 1 vanilla pod

Instructions

Kaiserschmarren

1. Start by separating the eggs into whites and yolks. Add 1 tsp of salt and 1tsp of sugar to the egg whites.
2. Beat egg whites to stiff peeks.
3. Mix egg yolks with a pinch of salt, milk and flour.
4. Heat up butter and oil in a cast iron pan.
5. Once the butter has melted quickly fold egg whites in with the yolk mixture.
6. Important: as soon as it comes together pour into the hot pan.
7. Bake on low to medium heat with lid on until its brown on the bottom.
8. Quarter the dough with a spatular, then flip each quarter over.
9. Continue baking with the lid on.
10. Once the dough is cooked on the Botton, tear it apart into smaller pieces.
11. Now add sugar and a bit more butter to caramelize.
12. Take the pan off the heat and dust with powdered sugar.

Vanilla Custard

1. Cut vanilla pod in half and scrape out seeds.
2. Add milk and cream to a sauce pan and add vanilla seeds and pods to the pan.
3. Warm over medium heat till nearly boiling then take off the stove and let cool and steep for 30 minutes.
4. Mix eggs yolks, starch and sugar with a whisk until the color changes to a light yellow (about 1-2 minutes).
5. Combine both minutes in the sauce pan and cook over medium heat till it thinks. Approximately 85-90°C. DO NOT BOIL! Keep mixing so it doesn't stick to the bottom.
6. Take off the heat and set aside till ready to use.