Directions:
Step 1
Crack 2 eggs in a mixing jug, then add 2 & 1/3 tbsp of sugar and 1/4 tsp of salt. Whisk well. After this, add 1 cup of milk and mix well. Next, in a bowl, add 1 cup of cake flour followed by 1/4 tsp of baking powder. Mix, then pour over the egg mixture. Stir well after to avoid lumps. Add 1/4 cup of cooking oil and continue stirring. Transfer the dough to an easy-to-pour cup (or any cup that you’re comfortable with.) For the custard cream, add 3 egg yolks in a bowl followed by 4 & 3/4 tbsp of sugar. Stir well until sugar dissolves. Add 2 & 1/2 tbsp of cornstarch and continue stirring. Next, in a pot, add 1 & 1/4 cups of milk followed by 1/2 tsp vanilla extract. Turn on the stove to low heat and when the edges start boiling, turn off the heat. Add this to the egg yolks mixture.
Step 2
Mix the egg yolks mixture well to combine, then transfer it back to the pot over medium heat. Stir it continually so it doesn’t burn. Once it thickens, remove it from the heat and cover it with a cling wrap. Cool it down in the freezer for about 20 minutes. After 20 minutes, remove the cling wrap and whisk to soften up the custard cream. Next, heat an egg frying pan over low heat and pour over the dough mixture. (If you don’t have an egg frying pan, you can use cookie cutter forms or egg shaper in place.) Raise the edges of the dough in a circular motion using a rolling pin or a spoon. When it starts to be cooked slightly, scrape the edges using a toothpick. Add the custard cream on top when the dough started to harden, then put over one of the dough on top, sandwiching the custard cream in the middle. Cook it for another 2 minutes.
