Almond Custard Waffles

I was flipping through a magazine at work this week, and I skipped through to the recipes section. Low and behold, there was a recipe for what was sure to be a super yummy special Sunday breakfast! Almond custard waffles!!

I made them this morning and the whole family loved them, the waffles were light, fluffy and not too sweet. I topped them with a little maple syrup, cream, fresh raspberries, toasted almond flakes, and icing sugar! Went perfectly with a big cup of Irish Breakfast tea.

Almond and Custard Waffles, adapted from recipe in Australian Woman's Day.

Ingredients

1 1/2 cups self-raising flour
1/2 cup almond meal
3/4 cup milk
90g butter, melted
1/2 cup pouring custard
1/4 cup honey (I didn't have quite enough, so I added maple syrup)
2 eggs, separated
1 teaspoon vanilla extract (I added a dash of almond extract too)
Raspberries, cream to serve (I added toasted almonds)

Method

• Preheat waffle maker, spray plates with oil.
• Sift flour into a small bowl. Stir in almond meal.
  
• In a large bowl whisk together milk, butter, custard, honey, egg-yolks and vanilla and almond extracts.
• Gradually whisk the flour mixture into the milk mixture, until smooth.
  
• In a clean bowl, beat egg whites until stiff peaks form. Lightly fold through batter.
• Pour batter using a soup ladle into the waffle maker. Close and cook for 4-5 mins, following the manufacturer's instruction. Serve with maple syrup, raspberries, cream, toasted almonds and sift icing sugar over the top!

If you make them too let me know how you went!