As promised, I am delivering another fantastic waffle sandwich today. My previous post was all about a savory waffle sandwich, green eggs and bacon. Today's goal is to satisfy the sweet tooth with a lemon cream and berries waffle sandwich. I got the idea for this waffle sandwich from Bruxie, a waffle sandwich restaurant in Los Angeles. Although I was unable to try their version, I imagine it to taste somewhat similar to what I have created: intense tart and sweet lemon custard sandwiched with fresh raspberries and blackberries in a crispy waffle. This waffle is just as delicious as it sounds and looks, I guarantee it!
Lemon Cream and Berries Waffle Sandwich
- ½ cup milk
- 1 teaspoon lemon zest
- 2 large egg yolks
- 1 teaspoon cornstarch
- ¼ cup granulated sugar
- 2 tablespoon lemon juice
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoon sugar
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1 cup blackberries
- Make the lemon cream. Heat ½ cup milk with 1 teaspoon lemon zest in a medium sauce pot over medium heat until simmering. Whisk together 2 egg yolks with 2 teaspoon cornstarch, ¼ cup sugar, and 2 tablespoon lemon juice. Slowly add the warm milk to the egg yolks, constantly whisking until all of the milk has been added. Pour the mixture back into the pot and bring to a simmer over low heat. Cook until the lemon cream has thickened, stirring constantly. Remove from heat, transfer to a bowl and let cool completely.
- Prepare the waffle batter. Combine ¾ cup flour, ¼ cup cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda, 2 teaspoon sugar and ½ teaspoon salt in a large mixing bowl. Make a well in the center and add 1 cup milk, ⅓ cup vegetable oil, 1 egg, and 1 teaspoon vanilla. Mix just until combined. Let batter rest for 30 minutes.
- Heat waffle maker and pour batter to make 3-4 waffles.
- Assemble waffle sandwiches. Spread lemon cream on half of the waffle. Top with fresh berries and fold in half. Serve immediately.
**Helpful tips and common mistakes
The waffles used for this recipe are the same ones used for my green eggs and bacon waffle sandwich. The waffles are a perfect density, crispy, and just a tad sweet, making them an ideal base for waffle sandwiches. For details on how to prepare the waffles, click here.
Meanwhile, make the lemon cream. Unlike lemon curd, this cream is thicker and not as sharp. The most important part is to slowly add the hot milk to the egg yolk mixture. If you add the milk too quickly, it can cook the eggs. Bring the mixture back to heat to cook the cornstarch and thicken the cream. Remove from heat and let it cool. You can also prepare the cream the night before.
Once the cream and waffles are prepared, assemble the sandwiches. Enjoy this treat hot, warm or cold; it'll be delicious at any temperature! I also made a version with blueberries and bananas but found the best combination was with raspberries and blackberries. This lemon and berries waffle sandwich is just the perfect amount of sweetness, tartness, and just darn delicious. Can I have another, please?
For more breakfast inspiration check out this kaya toast recipe!