Ingredients
2 x 360 g waffles (8 waffles)
6 free-range eggs, room temperature
⅓ cup caster sugar
1 tsp vanilla extract
½ tsp ground cinnamon
2 ½ cups milk
300 ml tub thickened cream
2 Tbsp flaked almonds
icing sugar mixture, to serve
vanilla ice-cream, to serve
Salted maple caramel
75 g butter, chopped
¾ cup maple syrup
⅓ cup brown sugar, firmly packed
300 ml tub thickened cream
½ tsp sea salt flakes
Method
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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.
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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.
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Whisk eggs, sugar, vanilla and cinnamon in a large bowl. Add milk and cream. Whisk to combine. Pour over waffles. Sprinkle with almonds.
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Place dish in a large roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the dish.
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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.
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Dust over sifted icing sugar. Serve with ice-cream and caramel.
This recipe originally appeared on New Idea Food
