Taiyaki with Vanilla Bean Custard Filling

I really made extra filling for the cream puffs with the intention of using the left over for this-taiyaki. In case you haven't or didn't see an earlier post, this is a Japanese delicacy made with pancake batter and filled with red beans then cooked in a special mold which is shaped like a fish.

The taiyaki can be filled with other stuff of your choice like custard or chocolate pudding maybe and since I already did the sweet red bean filling in the past, I want to try it with custard.

The first batch I made was kind of messed up because I put too much filling. But my best friend gobbled them up with nary a complaint- after all, the next ones were all perfectly done. This is enough to pacify him for now because I haven't done his much begged for chocolate-covered bacon.

For this, I used my regular pancake recipe with the link above but here it is anyway.

Ingredients:

1 1/2 cups all-purpose flour

4 tbsp sugar

3 tsp. baking powder

1/2 tsp. salt

2 large beaten eggs

4 tbsp vegetable oil

1 1/4 cups milk

custard filling (recipe follows)

  

Custard Filling

Ingredients: 

2 cups half-and-half 

3/4 cup granulated sugar 

2 tbsp cornstarch 

a pinch of salt 

4 large egg yolks 

1 Madagascar vanilla bean 

Directions: 

With a sharp knife, split the vanilla bean in half and scrape the paste.

In a medium saucepan over medium-high heat, whisk the half-and-half, sugar, the vanilla paste, cornstarch and a pinch of salt until it comes to a boil. 

In a medium bowl, whisk the egg yolks, then slowly whisk in half of the hot mixture. Pour the custard back into the pan and cook, whisking, until it comes to a boil. Transfer to another bowl and cover with saran wrap- refrigerate for 1 hour. 

  

To make the Taiyaki

Directions:

Whisk together dry ingredients in a large bowl then add the wet ingredients.

Mix well till all lumps disappear.

Brush the four cavities of the taiyaki maker with vegetable oil

Pour or spoon pancake batter in the two cavities

Top each with a tablespoon of vanilla custard

Spoon some more pancake batter over the top to cover the custard

Put the lid on top and secure with the little hasp in the handle

Place on the stove over low heat and cook for 2-3 minutes, flip and cook for another 2 minutes.

Repeat the process with the rest of the batter

Serve with tea or your favorite drink