Carmel Big Apple Waffle With Salted Caramel Sauce Recipes
CARAMEL APPLE-TOPPED WAFFLES
Caramel apples for breakfast? On top of waffles, it's a natural!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- To make Caramel Apple Topping, melt butter in 10-inch skillet over medium heat. Stir in apples. Cook about 3 minutes, stirring frequently, until tender. Pour caramel topping over apples. Heat, stirring frequently, until warm. Keep warm.
- Heat waffle iron; grease if necessary.
- Stir remaining ingredients until blended. Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with Caramel Apple Topping.
Nutrition Facts : Calories 325, Carbohydrate 45 g, Cholesterol 5 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 690 mg
CRISPY WAFFLES WITH SALTED CARAMEL COULIS
The perfect finish to a cozy bistro dinner. If desired, top each waffle with a dollop of softly whipped cream.
Provided by Yves Camdeborde
Categories Dessert Fall Winter Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For salted caramel coulis:
- Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides with wet pastry brush and swirling pan, about 10 minutes. Add heavy whipping cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve. Remove from heat. Stir in unsalted butter and fleur de sel or coarse salt. Transfer caramel to small pitcher or bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Stir over low heat just until warm enough to pour before using.
- For waffles:
- Whisk flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl to blend. Whisk whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add milk mixture to dry ingredients in large bowl and whisk until batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.
- Heat waffle iron according to manufacturer's instructions (medium-high heat). Brush grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with offset spatula. Close waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.
- Cut each waffle in half, forming either rectangles or triangles. Divide waffles among 4 plates. Dust with powdered sugar and drizzle with salted caramel coulis. Serve waffles, passing remaining salted caramel coulis separately.
SALTED CARAMEL SAUCE
It may be blasphemy to say that hot fudge isn't the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that's exactly what I'm suggesting.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place sugar in a heavy-bottomed saucepan set over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken and all the chunks are dissolved, about 10 minutes. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
- Whisk in butter until melted and combined. Slowly pour in 1/2 cup plus 1 tablespoon cream, taking care because it can bubble over. Sprinkle in salt and stir to combine. Transfer sauce to a jar and cool completely before refrigerating.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 25.4 g, Cholesterol 40.7 mg, Fat 13 g, Protein 0.4 g, SaturatedFat 8.2 g, Sodium 97.1 mg, Sugar 25 g
CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING
Looking for a truly comforting dessert? Bake waffles in a rich, chocolatey custard, with salted caramel hiding underneath it!
Provided by Cassie Best
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
- Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
- Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
- Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.
Nutrition Facts : Calories 718 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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