Custard Waffle with Poached Rhubarb and Vanilla Custard

Ingredients

For the compote

• 2 x 500g bunches fresh rhubarb, trimmed and washed
• ¼ cup (55g) sugar

To serve

• Vanilla custard, optional

Waffle batter

• 3 eggs (60g), separated
• 2 cups (500ml) full cream milk
• 1 teaspoon vanilla extract
• 125g butter, melted and slightly cooled
• 1 cup (145g) custard powder
• 1¾ cup (280g) plain flour
• 2 teaspoons baking powder
• ½ cup (11 Og) caster sugar

Method

1. Set up the Sear and Press Grill with the Waffle Plates. Select 180°C for the lower plate and 210°C for the upper plate. Press Start to preheat.
2. For the compote, cut rhubarb stalks into 2cm lengths and place into a saucepan with sugar and 1 cup (250ml) water. Cook over a low heat until rhubarb is soft but not broken down. Cool completely.
3. For the waffles, whisk egg yolks, milk, vanilla extract and melted butter together in a large jug.
4. Combine custard powder, flour, baking powder and sugar together in a large mixing bowl and make a well in the centre.
5. Carefully pour in egg and milk mixture and whisk until just combined.
6. Beat egg whites with electric beater until firm peaks form. Fold through waffle batter.
7. Once preheat has finished the green Ready light will illuminate. Add ½ cup of batter into each waffle square. Close lid and cook until cooked through and golden brown. This will take approximately 4 minutes, until cooked to your liking. Take out waffles and place on a wire rack to cool slightly and crisp up.
8. Repeat with remaining batter. Serve with thick vanilla custard and rhubarb; sprinkle with icing sugar.