Taiyaki

Sift flour, baking powder, sugar, and salt into a large bowl.

In a medium bowl, whisk egg, milk, and melted butter.

Combine the dry ingredients with wet ingredients and whisk well.

Pour the batter into a measuring cup or jug.

Heat the Taiyaki pan and grease the pan with vegetable oil using a brush.

Fill the Taiyaki pan mold about 60% full over medium-low heat.

Put pastry cream in the center of each mold and pour the batter on top to cover pastry cream.

Close the lid and immediately turn/flip. Cook for 2–2.5 minutes on each side. Then flip and cook another 2–2.5 minutes. Open and check to see if Taiyaki is a golden color. Let Taiyaki cool on a wire rack.

In a medium saucepan, heat the milk over medium heat.

In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.

Add the cornstarch to the bowl and whisk vigorously until no lumps remain.

Whisk in 1/4 cup of the hot milk mixture from the saucepan into the bowl until incorporated.

Whisk in the remaining hot milk mixture into the bowl.

Using a strainer, pour the mixture from the bowl into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

Remove from the heat and stir in the butter and vanilla. Let cool slightly.

Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)