Almond and custard waffles

Looking for an indulgent breakfast for weekends or a perfect sweet brunch option? These almond and custard waffles are delicious and will leave you completely satisfied.

  • 10 mins preparation
  • 15 mins cooking
  • Makes 8 Item
  • Print


  • 1 1/2 cup self-raising flour, sifted
  • 1/2 cup almond meal
  • 3/4 cup milk
  • 90 gram butter, melted
  • 1/2 cup pouring custard
  • 1/4 cup honey
  • 2 eggs, separated
  • 1 teaspoon vanilla extract
  • raspberries, to serve
  • cream, to serve
  • honey, extra, to serve


  • 1
    Preheat waffle maker on medium heat. Spray plates with oil.
  • 2
    Sift flour into a large bowl. Stir in almond meal. In a jug, whisk together milk, butter, custard,honey, egg yolks and vanilla.
  • 3
    Gradually whisk milk mixture into flour mixture, until smooth.
  • 4
    In a clean bowl, beat egg-whites until stiff peaks form. Lightly fold through batter. Pour into a large jug.
  • 5
    Pour batter into the waffle maker to fill one half. Close and cook for 4-5 minutes, following the manufacturer's instructions. Serve with raspberries, cream and a drizzle of honey.


We lightly crushed half a punnet of raspberries and folded them through some whipped cream, and served the remaining raspberries whole. Low-fat milk can be used in place of full-cream milk in this recipe.

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