Torn caramelized pancake pieces baked with a custard until golden — a bread-pudding-style take on Austria's beloved kaiserschmarrn.
Kaiserschmarrn is Austria's famous shredded pancake dessert, traditionally cooked in a pan and torn into irregular pieces with two forks before being dusted with powdered sugar. This gratin-style adaptation takes the same caramelized, torn pancake pieces and bakes them under a light custard, giving a softer, more cohesive dessert closer to a bread pudding while keeping the essential caramelized, slightly chewy texture that defines the original. The technique that matters is caramelizing the torn pancake pieces properly in butter and sugar before adding the custard, a step that develops the deep golden color and slightly crisp edges kaiserschmarrn is known for. Once caramelized, the pieces are transferred to a baking dish, covered in a light egg-and-milk custard, and baked briefly until just set, giving the dish a softer, more spoonable texture than the traditional stovetop version. Served warm with a dusting of powdered sugar and traditionally a side of stewed plums (Zwetschkenröster), this gratin adaptation offers a slightly different, more custardy take on one of Austria's most beloved and recognizable desserts.
Serves 6
Whisk flour, egg yolks, 1 cup milk, half the sugar and salt into a smooth batter. Whip egg whites to soft peaks and fold in.
Melt 2 tbsp butter in a wide pan over medium heat. Pour in the batter with raisins scattered over, cover, and cook 5-6 minutes until mostly set.
Flip in sections and tear into rough pieces with two forks. Add remaining butter and sugar, and cook 5-6 minutes, tossing, until deeply caramelized.
Real caramelization here is key — the pieces should look genuinely golden-brown, not just lightly toasted.
Spread the caramelized pancake pieces into a buttered baking dish.
Whisk remaining milk, cream and remaining sugar together and pour evenly over the pancake pieces.
Bake at 180°C (350°F) for 20-25 minutes until just set with a slight jiggle in the center. Dust with powdered sugar and serve warm with stewed plums.
Caramelize the torn pancake pieces properly before adding the custard — this is what gives the dish its signature deep flavor and slight chew.
Tear the cooked pancake into irregular pieces rather than neat cuts, which is traditional for kaiserschmarrn's rustic character.
Don't overbake the custard — pull it while there's still a slight jiggle in the center, as it continues to set as it cools.
Add a splash of rum to the batter for a more traditional, slightly boozy flavor.
Serve with applesauce instead of stewed plums, another classic pairing.
Add lemon zest to the batter for a brighter, more traditional flavor profile.
Best eaten warm the day it's made. Refrigerate leftovers up to 2 days and reheat gently in a low oven.
Kaiserschmarrn, meaning 'Emperor's Mess,' is said to have been created for Emperor Franz Joseph I of Austria in the 19th century, though the exact origin story varies by account. It remains one of Austria's most iconic desserts, traditionally served torn into rustic pieces and dusted with sugar, often alongside stewed fruit.
It translates roughly to 'Emperor's Mess' or 'Emperor's Nonsense,' referencing a popular but unverified legend that the dish was created for and named after Emperor Franz Joseph I of Austria in the 19th century.
No — this is a gratin-style adaptation that bakes the caramelized, torn pancake pieces under a custard for a softer, more bread-pudding-like texture, while the traditional version is finished entirely on the stovetop without any baked custard.
Stewed plums (Zwetschkenröster) or applesauce are the most classic accompaniments, providing a tart contrast to the sweet, caramelized pancake.
Per serving (220g / 7.8 oz) · 6 servings total
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