Creme Brulee Waffle Recipe

Make batter

In a medium bowl whisk together 1.5 cups flour, 2 tbs sugar, 1 tsp baking powder and 1 tsp salt. In a separate bowl whisk the egg, 1.25 cups whole milk, 4 tbs melted cooled butter and 1 tsp vanilla. Pour wet into dry and whisk just until combined; small lumps are fine. Let batter rest 10 minutes.

Cook waffles

Preheat waffle iron and brush grids lightly with 1 tbs vegetable oil. Pour appropriate amount of batter into iron and cook until deep golden and very crisp on the outside (about 4–6 minutes depending on your iron). Transfer to a wire rack in a warm oven (200°F/95°C) to keep crisp while finishing other components.

If you prefer an extra caramelized exterior, sprinkle 1 tsp granulated sugar over the hot waffle and quickly torch until sugar melts and browns slightly; handle carefully.

Infuse milk

In a medium saucepan combine 2 cups whole milk and the scraped vanilla bean seeds plus pod (or 1 unit vanilla paste). Bring to a gentle simmer over medium heat, then remove from heat and let steep 10 minutes to infuse.

Beat yolks

While milk infuses, whisk 4 large egg yolks with 6 tbs granulated sugar until pale and thick. Whisk in 3 tbs cornstarch until smooth.

Temper and cook

Remove vanilla pod. Slowly pour about one-third of the hot milk into the yolk mixture while whisking constantly to temper. Then pour tempered yolk mix back into the saucepan with the remaining milk. Return to medium heat and cook, whisking constantly, until mixture thickens and comes to a gentle boil, about 2–4 minutes. Boil for 30 seconds while whisking to cook out raw starch taste; it should coat the back of a spoon.

Finish cream and caramelize

Remove from heat and whisk in 2 tbs unsalted butter until smooth. Pour pastry cream into a shallow container and press a piece of plastic wrap directly onto the surface to prevent skin. Chill until cold, minimum 2 hours. When cold and ready to serve, sprinkle the surface with 3 tbs dark brown sugar and use a kitchen torch to caramelize the sugar until it forms a crisp, deep amber crust. If you do not have a torch, you can place under a very hot broiler for 1–2 minutes, watching closely; the cream should remain cold beneath the caramelized layer.

Spoon or pipe the caramelized pastry cream onto the waffle shortly before serving so the caramel top stays crisp.

Combine 1 cup fresh blueberries, 1 tsp granulated sugar, 1 tsp lemon juice and 0.25 tsp vanilla in a bowl. Gently toss and let sit at room temperature for 15–20 minutes to release juices and develop flavor. Stir again just before serving. Reserve any syrupy juices to spoon over the waffle if desired.

Whip cream

Chill a mixing bowl and whisk (or beaters) for 5 minutes. Pour 1 cup heavy cream into the bowl with 2 tbs powdered sugar and 0.5 tsp vanilla. Whip to soft peaks, about 2–3 minutes on medium-high speed. Do not overbeat; you want light, pillowy cream.

Assemble

Place a warm, crisp waffle on a plate. Spoon or pipe a generous layer of the caramelized vanilla pastry cream in the center (caramel crust up). Top with a spoonful of macerated blueberries and a dollop of whipped cream. If desired, sprinkle a few loose blueberries around and drizzle 1–2 tsp of the maceration juices over the cream and waffle edges. Serve immediately so the waffle remains crisp and the caramel topping stays crunchy.