Waffles With Coconut Creme Anglaise

After being in Antwerp last month and devouring their waffles (ummmmm the best), here is a tasty one to put out on Sunday, or Monday, Wednesday….can you see where I am going with this? Any day is a good day.

 

Creme Anglaise

  • 1 x 14 oz. can coconut milk
  • 1/3 cup whipping cream
  • 1/2 cup sugar
  • 4 egg yolks

In a pot stir together the milk, cream and 1/4 cup of the sugar and bring to a boil over medium heat.

Whisk together the eggs and remaining sugar in a bowl until it becomes thick and pale in colour. Now, while whisking constantly, SLOWLY pour the hot milk mixture into the whipped egg mixture until well incorporated.

Pour this all back into the pot and cook gently over a low heat, stirring with a wooden spoon, until the custard thickens enough to coat the back of a metal spoon.  Immediately take the pot off the heat and strain through a fine mesh sieve into a clean bowl.

Allow to cool in the refrigerator, stirring once in awhile. Cover and refrigerate until ready to use.

 

Marinated Oranges

1/2 cup ribbons of fresh coconut or dried coconut ribbons

4 oranges, peeled and cut into segments

1 tbsp. Cointreau

Place the coconut on a parchment lined cookie sheet and baking, stirring only once until golden, 5-7 minutes. Set aside to cool on the baking sheet.

Place orange segments in a bowl and stir in the Cointreau. Let marinate at room temperature while you now make your waffles.

 

Almond Waffles

  • 1 cup natural almonds, sliced
  • 1 cup flour
  • 2 tbsp. cornstarch
  • pinch of salt
  • 1/3 cup crisco oil
  • 2 large eggs, separated
  • 1/2 cup buttermilk
  • 1/2 cup 2% milk
  • 1/2 tsp. pure vanilla extract

Preheat oven to 350 degrees. Place almonds on parchment paper lined cookie sheet and, stirring occasionally, bake until they turn a golden colour. Let them cool down before placing in your blender,( saving 1/2 cup before grinding  and set aside) and pulse of a fine powder. Do not over process.

Preheat waffle iron as you normally would.

In a large bowl whisk together the almond powder, remaining 1/2 cup of the toasted sliced almonds, flour, cornstarch, baking soda and salt. In another bowl whisk together the oil, egg yolks, buttermilk and vanilla. Add to the wet ingredients and stir together until just blended. Do not over-mix.

Beat egg whites in an electric mixer until soft peak form, about 2-3 minutes. Gently fold into the batter.

Cook waffles according to instructions of your machine.

To assemble, divide waffles among serving plates, top with the marinated oranges and sprinkle on the coconut ribbons. Serve the creme Anglais along side for your guests to help themselves.

Response: WOW and Yummy!

 

 

image_printPrint

Leave a Reply

Your email address will not be published.