Caramel Custard Filling :
- 300ml of pouring cream
- 1 cup of milk
- 20g of butter
- 5 eggs
- 1 tsp of vanilla extract
- 3 medium ripe bananas, halved lengthways and crossways
Waffle Mixture :
- 1 1/2 cups of warm milk
- 1/3 cup of butter, melted
- 2 cups of all-purpose flour
- 1 tsp of salt
- 4 tsps of baking powder
- 2 tbsps of white sugar
- 1 tsp of vanilla extract
- 2 eggs
If decadent is your middle name then you're guaranteed to L.O.V.E this delicious breakfast/brunch option.
Super easy to make, this soon-to-be favourite is both gooey and sweet and will have your kids wishing you could make this for every meal!
Whether it's for a special occasion (Mother's Day will be here before you know it), or it's just an average Sunday morning, this dish will surely knock everyone's socks off!
In a seperate bowl, beat the eggs and stir in the milk, butter and vanilla essence. Then, pour the milk mixture into the flour mixture and beat everything together until it's nice and blended.
Ladle the batter into the preheated waffle maker and cook the waffles until they're golden and crispy. Set them to the side.
Caramel Custard Filling
Preheat the oven to 150C and lightly grease an oven proof baking dish.
Place the brown sugar and 185ml of the cream in a medium-sized saucepan. Bring the cream to the boil over medium-high heat and let it simmer for 2 minutes. Remove it from the heat and set aside.
Lightly beat the eggs together in a small bowl before pouring in the milk, vanilla and the remaining cream. Whisk this mixture until it's combined. Then, reserve 80ml of the caramel sauce and pop it to the side. Pour the remainin caramel sauce into the egg mixture and stir until it's combined.
Place the prepared dish into a deep, ovenproof baking tray and carefully strain the caramel custard over the base of the dish. Grab your prepared waffles and carefully place them, overlapping, on top of the caramel mixture. Then, fill the baking tray with boiling water so that it comes halfway up the side of the dish. Bake this for about 35-45 minutes or until the custard is just set and the waffles are crisp and warm once again.
While that is baking, melt the butter in a non-stick frying pan over medium-high heat. Sprinkle the cut sides of the banana with the extra brown sugar and cook them, cut-side down, for 1-2 minutes or until they're lightly browned and caramelised.
Divide the waffle bake and caramelised bananas amomg serving bowls and top it with vanilla ice-cream and a dusting of icing sugar (optional). Drizzle your masterpiece with the reserved caramel sauce and serve.
Why aren't my waffles crispy?
It all depends on the amount of moisture in the waffles, too much and your waffles will remain soft. Try making sure your waffle maker is hot before you pour the batter on. For extra crispiness, bake the finished waffles in the oven for 5 to 10 minutes!
Should waffle batter be thin or thick?
Your waffle batter should be the same consistency as pancake batter, so not too thin or thick. It should have some substance to it but not so thick that it clings to your whisk or spoon.
What's the difference between a Belgian waffle and a regular waffle?
It's all to do with the pockes. Belgian waffles have deeper pockets than regular waffles, making them perfect for holding little pools of syrup or chocolate (yum). Belgain waffle batter is also lighter and crisper. If you want to have a go at making Belgain waffles, try sing a waffle maker with a deeper and larger grid pattern.