Salted maple caramel can be made one day ahead. Store, covered, in the fridge. Gently warm before serving. We used Toscano Belgian waffles, available in the bakery aisle of major supermarkets.
Ingredients
Method
To make caramel, in a large saucepan medium heat. Stir in syrup, sugar and cream. Bring to boil. Gently boil, stirring occasionally, for about 15 minutes, or until thickened. Stir in salt. Transfer to a large, heatproof jug. Cool for 20 minutes.
Cut waffles in half crossways. Arrange half the waffles in a single layer over the base of a 12-cup capacity rectangular, ovenproof dish (21cm x 28cm x 7cm deep). Spoon over 1⁄2 cup of caramel. Arrange remaining waffles over the top.
Whisk eggs, sugar, vanilla and cinnamon in a large bowl. Add milk and cream. Whisk to combine. Pour over waffles. Sprinkle with almonds.
Place dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the dish.
Cook in a moderately slow oven (160C) for about 1 hour, or until golden brown and set. Remove dish from pan. Stand for 15 minutes before serving.
Dust over sifted icing sugar. Serve with ice-cream and caramel.
This recipe originally appeared on New Idea Food
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