Japanese soufflé pancake in muffin pan

I should’ve thought about my choice of pan. I should’ve used a regular muffin pan so it could easily come out.

I heated the pan in the oven first at 350°, and then poured the batter into the mold. I did it this way because I was lazy to stand and watch one pancake at a time to cook on the stove. Anyway, 10 to 15 minutes, or maybe 20 minutes. But timing depends on your oven.

There were two leftover yolks from this recipe, so I made a cream sauce using a double boiler.

Two egg yolks
1-1/2 cup heavy cream
Two tablespoons sugar

Heat milk until 120-130°
Take two tablespoons of hot cream and drizzle and mix into whisked yolks;
and then slowly pour the mixture into the hot heavy cream. Keep stirring until the mixture coats the back of the spoon or spatula.

I dropped four whole cardamons in the milk while heating for a nice fragrance. Not too much, otherwise you end up with perfume.  

https://cooking.nytimes.com/recipes/1020120-japanese-souffle-pancakes?smid=ck-recipe-iOS-share