- Prep
- 25 min
- Cook
- 40 min
- Total time
- 65 min
- Yield
- 6 servings
- Difficulty
- Easy
- Calories
- 355 kcal
Quick summary
“This baked dessert transforms pieces of waffle into a soft pudding bathed in an aromatic vanilla and spice custard. The citrus contrast of the red fruits balances the rich sweetness of the preparation.”
What you need to know
- Resting the waffle pieces in the liquid cream ensures complete absorption without a dry or hard center.
- The vigorous beating of the eggs with sugar generates an airy and velvety structure after cooking.
- Even distribution of fruit between the layers ensures balanced acidity in every portion served.
Ingredients
Main
- units (ready-made or homemade) Waffles
- units Large eggs
- cup Refined sugar
- cup Whole milk
- cup Fresh cream
- teaspoon Vanilla extract
- teaspoon Ground cinnamon
- teaspoon Noz-moscada ralada
- tablespoons (melted) Unsalted butter
- cups (fresh or frozen) Mixed red fruits
- teaspoon (optional) Lemon zest
- To sprinkle (optional) Powdered sugar
Instructions
Principal
- Tear the waffles into medium pieces and distribute them evenly in the prepared baking dish. The short answer is: smaller pieces absorb the liquid better. An even distribution avoids dry areas in the Flan, ensuring softness in every bite.
- In a large bowl, beat the eggs with the refined sugar until you get a light and fluffy cream. The secret of this recipe is to incorporate plenty of air at this stage. This contributes significantly to the lightness and softness characteristic of the final pudding.
- Add the milk, fresh heavy cream, vanilla extract, cinnamon powder, and grated nutmeg. Mix well until all liquid and dry ingredients are incorporated. The harmony of the spices is crucial for the flavor profile of this comforting and aromatic dessert.
- Pour the liquid mixture evenly over the waffle pieces in the baking dish. Make sure all pieces are well soaked. This step is vital for the pudding's softness. The most common mistake is not completely saturating the waffles, leaving dry and hard parts.
- Scatter the mixed berries over the waffles, pushing some down so they sink slightly into the batter. In simple terms: this ensures that every bite has a fruity touch, balancing the sweetness and adding an explosion of citrus flavor.
- Take to the preheated oven for 35-40 minutes, or until the flan is golden and firm in the center. The professional technique is to observe the golden coloration of the edges and the firmness in the center with a light touch, avoiding opening the oven constantly.
- Remove the flan from the oven and let it rest for 10 minutes before serving. Sprinkle with powdered sugar and lemon zest, if desired. The rest allows the structure to settle and the flavors to deepen, an essential step for perfection.
Chef's tips
- If using freshly made or fresh waffles, toast them lightly so they don't fall apart when absorbing the cream.
- Let the liquid cream penetrate the waffle pieces for 10 minutes in the baking dish before baking.
- Bake in a bain-marie if you prefer an even silkier flan texture and edges without high caramelization.
Variations
- Add 50 grams of semi-sweet chocolate chips between the waffle pieces before adding the cream.
- Add orange zest instead of lemon zest to intensify the heat of the sweet spices.
- Sprinkle sliced almonds on top before baking to get a crispy outer layer.
Substitutions
- The heavy cream can be replaced by boxed cream with 20% fat content.
- The waffles can be replaced by thick slices of brioche bread or day-old crustless white bread.
- Fresh mixed berries can be replaced by frozen strawberries and blueberries without thawing.
How to store
Store leftovers in a closed container in the refrigerator for up to 3 days. To consume again, reheat in a preheated oven at 160°C for 10 minutes to restore softness without drying out the dish.
Can it be frozen?
The assembled and baked waffle pudding can be frozen in portions wrapped in aluminum foil for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven before serving at the table.
What to serve with
Serve warm accompanied by a scoop of vanilla ice cream or a spoonful of unsweetened whipped cream. A cup of espresso or black tea with bergamot balances the creaminess of the dessert.
Frequently asked questions
How to know the exact doneness of the flan?
The center should be firm to the soft touch, but still with a slight gelatinous sway, and the edges golden.
Will the frozen fruits release too much water into the cream?
Do not defrost the fruits before using; place them still frozen directly in the baking dish to maintain their shape.
Can I use frozen waffles directly in the recipe?
Yes, thaw them in a toaster or oven for a few minutes to firm up the dough before tearing into pieces.
Can I prepare the assembly the day before baking?
Yes, assemble the dish, cover with plastic wrap, and leave in the refrigerator overnight; bake in the morning.
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