Prep 5 mins
Cook 0 mins
There is no better way to enjoy waffles than to top them with this mildly sweet, made-from-scratch, custard pudding. It's a German Mennonite recipe, and this is the version that's used in my family. Looking around on the web, I found some other variations: 1. Use 1/2 c of waffle batter in place of the cornstarch, egg, and salt. 2. Substitute flour for the cornstarch, omit egg and salt, stir 2-8 T butter into the finished sauce.
- 2 cups milk
- 1⁄4-1⁄3 cup sugar
- 2 tablespoons cornstarch
- 1 egg (or two egg yolks)
- 1⁄8 teaspoon salt
- 1⁄2-1 teaspoon vanilla
- Whisk all ingredients together in a saucepan.
- Cook over low heat, stirring constantly until mixture just comes to a boil.
- Serve over waffles topped with stewed or sugared fruit (try blueberries, strawberries, peaches, or anything you like).