Ingredients

  • 1 pre-bought crème caramel dessert (160g), plus
  • smaller pieces for serving
  • 100g hot cake mix
  • 2 tsp mirin
  • Whipped cream
  • Caramel sauce

Steps

  1. Push the pre-bought crème caramel through a sieve to form a paste-like consistency.
  2. Mix the paste with the hot cake mix and the mirin.
  3. Heat some oil in a pan and fry 2 small pancakes.
  4. When cooked and slightly cooled, sandwich some whipped cream, caramel sauce and another crème caramel piece between the two pancakes to serve.