Crème Brulee Waffle Sandwich recipe courtesy of BEL 50.
2 cups heavy cream
5 egg yolks
¼ cup sugar
¼ cup brown sugar
½ vanilla bean, split ad scraped
1 tablespoon corn starch
Pre heat oven to 300˚
Place cream, milk, brown sugar and vanilla bean and scrapings in a sauce pan and bring to a simmer then turn the heat off and let steep for 15 minutes. Strain.
While the vanilla bean steeps, whisk together the yolks, corn starch and the sugar.
Using a wooden or hi-heat plastic spoon, temper the yolks with the warm cream then combine everything together and pour into a 2” deep ½ hotel pan. Pace in a larger pan with hot water and place in the oven.
Cover with a sheet pan and cook let bake for 45 minutes.
Remove and chill for at least 6 hours.
Spread 2-3 tablespoons of the crème brulee mixture evenly over the bottom half of the waffle, then liberally sprinkle over the crème brulee mixture with sugar and then carefully caramelize with a kitchen butane (or standard propane) torch.
Garnish with berries and fold in half then serve.