Salted Maple Caramel Waffle Pudding
"From our Saturday newspaper The Weekend West. Times are estimated."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (483.6 g)
- Calories 941.5
- Total Fat - 56.1 g
- Saturated Fat - 23.8 g
- Cholesterol - 818.9 mg
- Sodium - 1046 mg
- Total Carbohydrate - 74.4 g
- Dietary Fiber - 0.3 g
- Sugars - 41.2 g
- Protein - 35.1 g
- Calcium - 532.3 mg
- Iron - 5.5 mg
- Vitamin C - 1 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
To make the caramel, in a large saucepan on medium, heat butter and stir in syrup, sugar and cream and bring to the boil and gently boil, stirring occasionally, for about 15 minutes or until thickened and stir in salt and transfer to a large, heatproof jug and cool for 20 minutes.
Step 2
Cut waffles in half crossway and arrange half the waffles in a single layer over the base of a 12 cup capacity rectangular, ovenproof dish (21cm x 28cm c 7cm deep) and spoon over half a cup of the caramel and then arrange remaining waffles over the top.
Step 3
Whisk eggs, sugar, vanilla and cinnamon in a large bowl and add milk and cream and whisk to combine and then pour over waffles and sprinkle with almonds.
Step 4
Place dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish.
Step 5
Cook in a moderately slow oven (160c) for about 1 hour, or until golden brown and set.
Step 6
Remove dish from the pan and stand for 15 minutes before serving.
Step 7
Dust over sift icing sugar and serve with ice-cream and caramel.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Ensure that the eggs are at room temperature before using.
- Use thickened cream for the caramel and for the custard layer.
- Substitute almond butter for the butter in the caramel for a healthier option: Almond butter is a great source of healthy fats, and it also contains more vitamins and minerals than regular butter. This substitution will provide a healthier version of the caramel while still providing a delicious flavor.
- Substitute coconut milk for the milk in the pudding for a dairy-free option: Coconut milk is a great dairy-free alternative to regular milk, and it also has a delicious flavor that will complement the other ingredients in the pudding. This substitution will make the pudding suitable for those with dairy allergies or who are looking for a vegan option.
Chocolate Caramel Waffle Pudding Replace the maple syrup and brown sugar with 1 cup of chocolate sauce. Omit the sea salt flakes and add 1/4 cup of cocoa powder to the egg mixture. Sprinkle 1/4 cup of chopped chocolate pieces over the top of the waffles before baking.
Berry Compote - A delicious and easy to make accompaniment to the Salted Maple Caramel Waffle Pudding, this berry compote is made with fresh or frozen berries, sugar, and a hint of lemon juice for a sweet and tart flavor. The compote will add a burst of color and flavor to the dish, and the natural sweetness of the berries will balance out the richness of the pudding.
Vanilla Crème Anglaise: Vanilla Crème Anglaise is a classic French custard sauce that pairs perfectly with Salted Maple Caramel Waffle Pudding. Rich and creamy, this custard sauce is made with egg yolks, cream, sugar, and vanilla extract. It adds a subtle sweetness and richness to the pudding, and its smooth texture contrasts nicely with the crunchy waffle pieces.
FAQ
Q: How do I make the Salted Maple Caramel?
A: To make the Salted Maple Caramel, melt the butter in a large saucepan over medium heat. Stir in the maple syrup, brown sugar, and cream and bring to a boil. Gently boil, stirring occasionally, for about 15 minutes or until thickened. Stir in the salt and transfer to a large, heatproof jug and cool for 20 minutes.
Q: What type of salt should I use for the Salted Maple Caramel?
A: For the Salted Maple Caramel, it is best to use a coarse sea salt or Kosher salt. Avoid using table salt as it can be too fine and may make the caramel too salty.
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Fun facts:
The Belgian waffle is a popular breakfast item in the United States, and was first served in the 1964 World's Fair in New York City. It was created by Maurice Vermersch, a Belgian chef.
The flavor combination of salted caramel and maple syrup was popularized by celebrity chef Nigella Lawson, who used it in a variety of recipes. The combination has since become a popular flavor for desserts, ice cream, and other treats.