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    Home » Breakfast

    Published on: December 30, 2010 by Janice; Updated on: November 30, 2021 8 Comments

    Cranberry waffles and eggnog crème anglaise

    Jump to Recipe Print Recipe

    If you've ever wondered what to do with a crème anglaise, spike it with a little rum and add in some nutmeg to turn it into an eggnog crème anglaise that is the perfect decadent topping for cranberry waffles or any holiday breakfast or Christmas brunch.

    Incorporating berries into a waffle batter

    Instead of folding the cranberries (or other berries) into waffle batter, I prefer to scatter them on the batter in the waffle maker. This way you can evenly distribute the berries over the entire surface of the waffle. Otherwise the heavy berries may get stuck in the middle, making it too soggy to lift out of the waffle maker afterwards.

    Alternative topping for your waffles

    Most people top waffles with maple syrup. And you can't go wrong with that, but around the holidays, it's fun to make a custard sauce, like this eggnog crème anglaise, to pour over your favourite pancakes or waffles.

    This sauce is like homemade eggnog, but spiked with a little less alcohol than for the beverage. This dessert sauce is heavenly and made a very festive breakfast that is just right for this season. It's perfect to balance the tart cranberries. This custard sauce is so delicious, you will want to pour it generously on everything. You could serve it with this eggnog bundt cake, for example, or French toast muffins.

    The key to a thick and creamy crème anglaise is NOT in ingredients like heavy cream. There's no cream here! Instead we rely on the egg yolks and slow evaporation of the sauce over low heat to make this sauce thick and creamy!

    Cranberry waffles broken into pieces onto a plate and topped with crème anglaise to serve.
    Print Pin

    Eggnog crème anglaise

    Prevent your screen from going dark
    Eggnog is a pouring custard that makes a great drink but also a topping for desserts, waffles, and pancakes.
    Course Dessert
    Cuisine American
    Keyword eggnog crème anglaise
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 6
    Calories 215kcal
    Author Janice

    Equipment

    Shop now
    OXO whisk
    Wood spoon

    Ingredients

    • 750 mL (3 cups) whole milk (3.25 % fat)
    • 100 grams (½ cup) granulated sugar divided
    • 2.5 mL (½ teaspoon) ground nutmeg more or less depending on how much you like nutmeg
    • 5 large egg yolks
    • 0.625 mL (⅛ teaspoon) Diamond Crystal fine kosher salt
    • 5 mL (1 teaspoon) pure vanilla extract
    • 60 mL (¼ cup) spiced or dark rum or you can use bourbon or even brandy

    Instructions

    • Set aside a bowl with a strainer over top.
    • Combine the milk, half the sugar, and the nutmeg in a 3-quart saucepan. Set the pan over medium heat, stirring occasionally to encourage the sugar to dissolve. Heat the mixture through but do not allow it to boil (this is key to avoid making eggnog scrambled eggs!). Remove from the heat.
    • Put the egg yolks and salt in a small heatproof bowl and gently whisk to break up the yolks. Whisk in the remaining half of sugar and beat the mixture until the yolks become very pale and light. Gradually whisk in the warm sweet milk mixture. Pour the yolk mixture back into the saucepan, and whisk to combine.
    • Cook over medium-low heat (slow and steady), stirring constantly with a clean wooden spoon until the custard thickens enough to coat the back of the spoon and hold a line drawn through it with a finger, about 8 minutes. An instant-read thermometer should register 170°F–175°F. Do not let the sauce overheat or boil because then you will probably curdle the mixture, making eggnog scrambled eggs. Immediately strain the sauce through the strainer into the bowl.
    • Gently whisk in the rum and vanilla extract.
    • Transfer it to a large container. Cover and refrigerate for about 1 hour, until the eggnog is velvety and slightly thick. Alternatively you can serve the custard sauce warm over waffles.
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 215kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 100mg | Potassium: 178mg | Fiber: 1g | Sugar: 23g | Vitamin A: 376IU | Calcium: 157mg | Iron: 1mg
    Print Pin

    Cranberry waffles

    Prevent your screen from going dark
    These cranberry waffles are the perfect breakfast to get you through the winter, served with eggnog crème anglaise.
    Course Breakfast
    Cuisine American
    Keyword cranberry waffles
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 10 waffles
    Calories 195kcal
    Author Janice

    Equipment

    Waffle maker
    Shop now
    OXO whisk

    Ingredients

    • 250 grams (2 cups) bleached all-purpose flour
    • 15 mL (1 tablespoon) baking powder
    • 2.5 mL (½ teaspoon) Diamond Crystal fine kosher salt
    • 375 mL (1½ cups) whole milk (3.25 % fat)
    • 50 grams (¼ cup) light brown sugar
    • 2 large eggs
    • 5 mL (1 teaspoon) pure vanilla extract
    • 58 grams (¼ cup) unsalted butter melted and cooled slightly
    • Cooking spray or melted butter to grease the waffle iron
    • 100 grams (1 cup) fresh cranberries

    Instructions

    • In a large bowl, whisk together the flour, the baking powder, and the salt.
    • In a separate bowl, whisk together the whole milk, brown sugar, eggs, and the vanilla.
    • Pour the wet ingredients over the dry, along with the melted butter, then stir to combine.
    • Let the batter sit for 30 minutes.
    • Preheat a waffle iron. Grease the waffle iron then cook waffles according to waffle maker instructions, scattering each waffle with a few cranberries before shutting the lid. The amount of batter per waffle varies according to the capacity of the waffle iron.
    • Keep the cooked waffles on a cookie sheet in a preheated low temperature oven until you are ready to serve.

    Notes

    • The number of waffles you make is entirely dependant on the type of waffle maker you use and the amount of batter per waffle.
    • Calories calculated for 1 waffle
    Tried this recipe?Mention @bakesomethingawesome or tag #bakesomethingawesome!

    Nutrition

    Calories: 195kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 130mg | Potassium: 257mg | Fiber: 1g | Sugar: 7g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
    « Eggnog pound cake with rum glaze
    Chewy salted toffee blondies »
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    Comments

    1. Lynn says

      December 30, 2010 at 4:13 pm

      Cookies for dinner and rum for breakfast, I love your seasonal diet 🙂

      Reply
    2. Kate @ Diethood.com says

      December 30, 2010 at 6:11 pm

      Wow, that looks really good - I love the custard sauce! I would probably skip the waffles and just take a spoon into that sauce. 🙂

      Reply
    3. Kori says

      December 30, 2010 at 5:42 pm

      What a fun way to use eggnog! Thanks for sharing 🙂

      Reply
    4. Steph says

      December 30, 2010 at 6:43 pm

      I love eggnog! And these waffles sound like the perfect winter treat!

      Reply
    5. thespicegarden says

      December 31, 2010 at 2:40 am

      Sooner or later, this indulgence must stop ... just not til you get to the bottom of that jug of eggnog! Salut! Happy New Year!

      Reply
    6. Veronica Gantley says

      December 31, 2010 at 12:11 am

      Wow! What a creative way to use seasonal ingredients. I will have to make this.

      Reply
    7. whatsfordinneracrossstatelines says

      December 31, 2010 at 2:19 am

      I hear you on overindulging, but yet I can't help but want to eat these waffles. I love all the over the top flavors in here. Happy New Years!
      -Gina-

      Reply
    8. Kate says

      January 15, 2011 at 1:46 am

      Please excuse me while I go check the basement fridge for leftover eggnog. I think I've just found the perfect use for it...

      Reply

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    Hi, I'm Janice! I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

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