- 1 pre-bought crème caramel dessert (160g), plus
- smaller pieces for serving
- 100g hot cake mix
- 2 tsp mirin
- Whipped cream
- Caramel sauce
- Push the pre-bought crème caramel through a sieve to form a paste-like consistency.
- Mix the paste with the hot cake mix and the mirin.
- Heat some oil in a pan and fry 2 small pancakes.
- When cooked and slightly cooled, sandwich some whipped cream, caramel sauce and another crème caramel piece between the two pancakes to serve.