PEAR AND BLUEBERRY WAFFLES WITH CHOCOLATE SAUCE AND CUSTARD

Don't save waffles for breakfast, this chocolate drizzled version with fresh blueberries makes the perfect easy weeknight dessert.

INGREDIENTS

• 100g dark chocolate, chopped
• 300ml pure (thin) cream
• 8 large store-bought waffles
• 4 poached pears or 800g can pear halves
• 125g punnet blueberries

Vanilla custard

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• 1 cup (250ml) milk
• 300ml pure (thin) cream
• 1 vanilla bean, split, seeds scraped
• 5 large egg yolks
• 1/3 cup (75g) caster sugar

• METHOD

  • 1
    For the custard, heat the milk, cream and vanilla pod and seeds in a heavy-based saucepan over medium heat until just below boiling point, then remove from the heat.
  • 2
    Meanwhile, use a whisk to mix the egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into the yolks mixture, then return to the same pan over medium-low heat. Using a wooden spoon, stir gently but continuously, reaching the base and corners, for 4-5 minutes until the custard is 75°C on a sugar thermometer or until it's thick enough to coat the back of a spoon (when you run a finger along the spoon, it should leave a trail).
  • 3
    Remove from heat and strain through a fine sieve into a container, discarding the vanilla pod. Cool for 15 minutes, stirring occasionally, then cover surface directly with plastic wrap to prevent a skin from forming and cool completely in the fridge.
  • 4
    To make the chocolate sauce, combine dark chocolate and cream in a small saucepan and stir over medium-low heat until the chocolate is melted.
  • 5
    Toast waffles according to packet instructions, then place on serving plates. Slice pears into wedges and place on waffles. Drizzle with the custard, then top with blueberries and warm chocolate sauce