Today we have a double duty recipe that can be served as the most indulgent brunch imaginable or as an unusual, luscious dessert. Either way your guests are sure to be pleasantly surprised by these very dressed up waffles.
Makes about 12
Beat together well:
1 cup milk
1/3 cup melted butter
2 tsp vanilla extract
2 1/2 cups flour
2 tbsp sugar
1/2 tsp salt
2 tsp baking powder
Scald in the microwave or on the stove top:
3 cups whole milk
Microwave works best as there is no chance of burning the milk.
Meanwhile, in a saucepan combine
1/3 cup flour
pinch of saltOver medium flame slowly add the scalded milk whisking constantly. Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto
3 slightly beaten extra large egg yolks
whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame.
4 tbsp butter
Let the custard cool for 10 or 15 minutes if you want to serve it warm, otherwise keep it chilled in the fridge.
1 tsp vanilla extract
3 tbsp sugar
Combine and beat to soft peaks and dollop on top of the vanilla custard.Garnish with toasted coconut and serve
Boil for 5 minutes:
1/2 cup brown sugar
1/2 cup water
Take off heat and let cool then stir in:
2 ounces rum
To construct the waffle trifles layer as many waffles per serving as you like; 2 is quite enough for most appetites. Pour rum syrup on the waffles before adding the custard and
sliced ripe bananas
chunks of fresh golden pineapple
Top with a second waffle and garnish with toasted coconut and vanilla whipped cream.