1. Line the bottom of a 9-inch springform pan with parchment paper. Combine the flour, brown sugar, orange zest and salt in a large bowl. Add the butter and cut it into the flour mixture until it resembles coarse meal. (Alternatively, use a food processor.) Stir in the egg with a fork, then use your hands to knead the mixture until it resembles, well, a ball of dough. Flatten the dough into a 6-inch disk, wrap in cling wrap and place in refrigerator for at least an hour.
2. Preheat oven to 350 degrees. Roll out 3/4 of the dough between two sheets of cling wrap to about a 13-inch circle (set aside the other 1/4 of the dough for the top of the tart). Set it into the springform pan. Don't worry if it tears; the dough is really forgiving, so just pat it into the bottom and sides of the pan. Scatter the breadcrumbs along the bottom of the tart crust. Place it into the refrigerator while preparing the filling.
3. Core and peel the apples. Divide each apple into 16 slices. (Place the apples in a bowl of ice water so they don't turn brown.) Drain the apple slices and combine with the cornstarch, salt, sugar, cinnamon and vanilla.
4. Roll out the remaining crust dough into strips to create a lattice-like top. (Don't worry about making it perfect-- it'll sort of 'melt' in the oven anyway.)
5. Place the apple mixture (but make sure not to include the accumulated liquid) into the tart crust and lay the lattice-dough-strips on top.
6. Bake in preheated oven for 50 minutes. Remove and cool on a cooling rack-- once it's cooled to room temperature, remove the springform sides. Serve with sweetened whipped cream.

Link:
Crispywaffle: Original post of Appeltaart: apple pie, Dutch stylie

Labels: recipes, the sweet, travel

Villa Olmo, Lake Como

Donatella made us a delicious appletart from a family recipe, among other yummy things to eat.



Of course we picked up sweets at this bakery in Citta Alta, Bergamo.



At one of the bakeries in Bergamo, Donatella pointed out a specialty: a giant croissant filled with Nutella. Bon appetito!



Donatella took us to an amazing restaurant the night before we left -- La Colombina, which specializes in la cucina bergamasca, total dishes from Bergamo. Here are casoncelli, the local filled ravioli served with butter, bacon and sage, and risotto with a red wine reduction. Very very rich but really delish. (and also affordable, with the most expensive dish being only 12 euro!)


In season peaches at the neighborhood market near the Mylius home.



The town center of Verona is really compact and walkable. Here is a statue of Berto Barbarani, a famous poet from Verona.


And of course no trip is complete without gelato! Here is the little chica's favorite flavor: yogurt.

Labels: the savory and salty, the sweet, travel

1. Preheat oven to 375 degrees F (190 C). Line a 13x9-inch baking pan with parchment paper. Reserve 2 small chunks of the butter and set aside (this will be for the streusel).
2. In the bowl of a standing mixer, combine the flour, salt and sugar. With the paddle attachment and the mixer on low, add the butter one piece at a time. Mix until it looks like wet sand starting to clump together (this is a great tip from Cooks Illustrated -- usually, or rather, always, recipes call for a mixture to resemble "coarse meal" which sometimes seems meaningless.).
3. Measure out half the mixture (about 1-1/4 cup) and set aside for the streusel. Press the rest of the mixture down into the baking pan with your hands, making sure it's as even as possible. Bake the shortbread for 14-15 minutes, until it is lightly brown.
4. In the meantime, combine the remaining flour-butter mixture with the oats, brown sugar, and nuts. Adding the butter you set aside earlier, rub the mixture together with your fingers until it creates large clumps and kind of adheres together, but still looks crumbly.
5. In a small bowl, mash up the raspberries a bit, then add the jam. Test for sweetness/sourness and add the lemon juice if it's too sweet (the lemon also keeps the raspberries a nice bright color). Mash it together. Pour the raspberry mixture over the shortbread and spread with a spatula.
6. Sprinkle the streusel evenly over the shortbread and raspberries.
7. Bake for 20-25 minutes, or until the filling is bubbling and the top is golden brown. Cool on a rack until room temperature or just warm, then cut into squares.

Labels: recipes, the sweet

Last year, I posted a recipe for teacakes because I couldn't find a proper madeleine tin here in Den Haag. I even went to the chi-chi DOK kitchen shop in the Passage (definitely my fave kitchen shop in town) and asked about it: yes, they had silicone baking forms for madeleines as well as non-stick baking tins: neither of which I wanted. Not that you couldn't bake using those: I just feel like the regular tins maybe brown better -- perhaps because you have to properly prep them with butter and flour. (Or maybe it's just because I find them more aesthetically pleasing? Yes, I'm shallow.)

A few weeks ago, I was standing in the baking section at DOK with my friend Deb (who was visiting from Boston), and lo and behold, the regular metal madeleine baking tins were shining at me from a lower shelf. Yay! Deb bought me two of them as a prezzie (thanks Deb!), and I was on my way to baking proper madeleines.

Like the teacakes recipe, these have a mild orange flavor. I adjusted the recipe to add baking powder, which is far from authentic for madeleines. However, I find it easier to deal with because you are not entirely dealing with eggs for all the lift -- I don't have a ton of patience to "carefully fold" the flour into the eggs. With the baking powder, this recipe is a bit more forgiving. And trust me, you won't notice it when you are dipping a madeleine into some tea, a la Proust.

Ingredients
1-1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 ounces butter (170 grams), melted and cooled to room temperature
zest of one orange
3 large eggs
1 egg yolk
3/4 cup granulated sugar
powdered sugar (optional, for sprinkling)

1. Prepare the baking tins by buttering liberally, then sprinkling flour and tapping out the excess. Preheat oven to 450 F (220 C).
   
2. Sift the flour, baking powder and salt into a large bowl.
3. Combine the butter and orange zest in a medium bowl and set aside.
4. Combine the eggs, egg yolk and sugar in the bowl of a mixer. Beat with whisk attachment for 3 minutes on medium high, until mixture is light and airy.
5. Sift the flour mixture into the egg mixture and fold in until it is all combined and there isn't any more dry flour. Spoon out about a quarter of the flour-egg mixture and stir into the butter. Pour the butter mixture back into the flour-egg mixture and fold in.
   
6. Spoon into the baking tins (each shell form should be about 3/4 full). Bake for about 8 minutes, until risen and golden brown.
7. Cool in the tin for about 5 minutes, then remove madeleines and cool on a baking rack until just warm. They are delicious with tea or coffee.

Labels: recipes, the sweet

1. Preheat oven to 350 degrees F (180 C). In a medium saucepan, combine the rhubarb with 100 grams of the sugar, salt, and the zest and juice of the orange. Heat over medium heat and bring to a boil. Cover and simmer for 5 minutes. Remove from heat and add the strawberries, if using.
2. Combine the flour, butter and remaining brown sugar (100 grams) in a large bowl. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Stir in the oats and toss it through with your fingers.
3. Spoon the rhubarb mixture into the bottom of an 8x8 baking dish. Sprinkle the oatmeal mixture over the rhubarb. Bake for 30 minutes until the sauce is bubbling and the topping is brown and fragrant.
4. Cool and serve with ice cream.

Links
Crispy Waffle: Yvonne's rhubarb bread
Crispy Waffle: Vanilla ice cream
Crispy Waffle: Quark ice cream

Labels: recipes, the sweet

1. Quarter the strawberries, and take 1/3 of them and mash with a fork. Combine the mashed strawberries with the quartered strawberries and sprinkle with the sugar and salt. Allow to macerate for about a half hour.
2. Preheat oven to 425 degrees F (22o C). Combine flour, baking powder, salt and sugar in a large bowl. Add the cold butter. With a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. (You can also combine the ingredients in a food processor and give it a whiz for a few seconds.)
3. Whisk together the egg and milk and pour into the flour mixture. Using a spatula, mix until the dough comes together. Turn it out onto a floured surface and flatten out.
4. With a knife, cut into 8 squares. Place the squares on a baking sheet prepped with parchment paper. Brush tops with milk and sprinkle with extra sugar.
5. Bake for 12-14 minutes. Remove and cool on a cooling rack.
6. To serve: Place the biscuits on the serving plates, then split the biscuits lengthwise. Spoon the strawberry mixture on each biscuit and top with the creme fraiche.

Almost gone!

Links:
Crispywaffle: Strawberry waffles

Labels: recipes, the sweet

Refreshing

Labels: the savory and salty, the sweet, travel

1. It has an egg custard base (hence, the name frozen custard).
2. It has a high butterfat content (it must have at least 10 percent butterfat, like ice cream, although my favorite custard, Kopp's, has 16 percent butterfat).
3. It has low overrun of only 20 percent, while regular ice cream has between 50 to 100 percent overrun (that's a lot of air!). This is due to the special, freaky-looking churner that spits out frozen custard in a giant vanilla or chocolate snake of frozen goodness. It churns more slowly, thereby preventing too much air being churned in.
4. Frozen custard is served at a higher temperature, normally 18 degrees Fahrenheit rather than the 10 degrees Fahrenheit that standard ice cream is served at. This prevents it from numbing your tongue, and because it is so dense, it doesn't seem to melt that quickly. Perfect!

Labels: the sweet, travel

Labels: the chocolatey, the sweet

Labels: recipes, the savory and salty, the sweet

1. Preheat oven to 350 degrees F (180 C). Butter and flour an 8-inch pan.
2. Melt the butter and chocolate over low heat in a small, heavy saucepan, stirring constantly. Remove from heat and stir in salt, brown sugar, white sugar and vanilla. Cool until just warm.
3. In a large bowl, whisk the eggs lightly. Whisk in the chocolate mixture. Stir in the flour and nuts.
4. Pour the batter in the baking pan and bake for 30 minutes, until the top is shiny (you can check whether it's done with a skewer, but crumbs should easily cling to the skewer. Try not to overbake). Cool on a baking rack.

Labels: recipes, the chocolatey, the sweet

Labels: the sweet

1. Combine the oatmeal and buttermilk in a large bowl. Let stand for 20 minutes.
2. In a smaller bowl, combine the sugar, melted butter, eggs and vanilla and whisk until combined. Add to the oatmeal mixture.
3. Combine the flour, baking soda and salt in a small bowl. Add to the oatmeal mixture and whisk until just combined.
4. Heat a lightly greased pan or griddle over medium heat. Drop batter in 1/4 cup portions and cook until bubbles form on the surface, then flip and cook on the other side for a bit longer. Serve immediately, or keep warm in a 200 F (90 C) oven.

1. Combine the yogurt, sour cream, brown sugar and vanilla and stir until combined. Taste for sweetness, adding more brown sugar if necessary.
2. Add the banana and serve immediately.
   

Nutella topping
1/4 cup Nutella spread
3 tablespoons boiling water

1. In a medium bowl, combine the Nutella with the water. Whisk quickly until smooth-- the chocolate will seize and will initially look kind of lumpy, but it will smooth out with whisking.
2. Enjoy!

Labels: recipes, the chocolatey, the sweet

Labels: recipes, the sweet

This particular recipe is really easy because all it requires leftover rice; you can use already cooked rice. We always, always have leftover rice, usually sitting in the rice cooker from last night. (Go to any Asian's house. You'll probably find leftover rice from last night in the rice cooker.) One thing I noticed is that this recipe actually works best with room temperature rice. If the rice has been refrigerated overnight, it does not seem to absorb the milk as nicely, and the pudding becomes more soupy. So if you have leftover rice, make sure it is soft and at room temperature. Save the cold rice for fried rice.

If you don't have leftover rice, simply prepare 1 cup of uncooked rice for this recipe, as you would normally cook rice. You can make the below recipe immediately after the rice is cooked, and it'll come out fine.

One thing that makes this pudding extra yummy is that I use a vanilla pod rather than vanilla extract. You get those crunchy little bits of vanilla and a bigger hit of vanilla taste this way.

Rice pudding
makes about 6 servings

Ingredients
2-1/2 cups whole milk
1/2 cup heavy cream
3 cups cooked rice
1/3 cup granulated sugar
1/2 teaspoon salt
1 vanilla bean, split and scraped

1. In a heavy medium saucepan, combine all the ingredients.
2. Cook over medium heat, stirring, until mixture comes to a simmer. Lower heat and simmer for about 15-20 minutes, stirring constantly, until the mixture is thickened.
3. Serve warm, or refrigerate and serve cold later.

Labels: recipes, the sweet

1. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. Combine the flour, baking soda and salt in a medium bowl and set aside.
3. Combine the cooled melted butter with the white and brown sugar in the mixing bowl of a stand or hand mixer. Mix at low speed.
4. Add the eggs and vanilla and beat at low speed until combined. Scrape down the bowl and add the flour mixture. Beat together at low speed only until just combined. Stir in the nuts and chocolate chips.
5. Drop the dough in one-tablespoon portions onto the baking sheet, leaving a bit of space around each cookie. Bake for 15 minutes.
6. Remove to a cooling rack and serve warm and gooey.

Labels: recipes, the chocolatey, the sweet

1. Preheat oven to 350 degrees F. Butter and flour a 9-inch pie pan, and tap out the excess flour.
2. Whisk the eggs in a large bowl until frothy. Add the sugar and whisk. Add the cream, milk and vanilla. Add the flour and whisk until combined.
3. Arrange the raspberries in the pie pan and pour the batter over it. Sprinkle the almonds over the batter.
4. Bake for 40 minutes, or until puffed. It'll be a little custardy inside, but it's good that way. Serve with creme fraich and powdered sugar.

Links:
NY Times: The Minimalist: Clementines in a Blanket

Labels: recipes, the sweet

Labels: the chocolatey, the savory and salty, the sweet, travel

1. Preheat oven to 400 F. (200 C). Butter and flour the molds, generously. This is really important if you are using standard tins, but do it anyway if you are using non-stick because it will still make removal easier.
2. Combine the eggs and sugar in the bowl of a standing mixer. Beat on medium-high until it has tripled in volume and a ribbon forms, about 3 minutes. Beat in the orange zest and salt.
3. Sprinkle one third of the flour over the egg mixture. Gently fold it in until combined. Repeat twice more, with the rest of the flour, being sure to fold as gently as possible.
4. Place the butter in a medium bowl. Stir in one third of the egg/flour mixture. Pour the butter/egg/flour mixture back into the rest of the batter, making sure, once again to fold as gently as possible.
5. Pour immediately into the molds. Bake for 10 minutes. Let the cakes cool in the molds for 5 minutes then remove to a rack. Sprinkle with powdered sugar and serve immediately.
   

Labels: recipes, the sweet, travel

Labels: recipes, the chocolatey, the sweet

1. In the bowl of a standing mixer, combine the egg yolks and the sugar. Beat with whisk attachment over medium speed for 3 minutes or so, until the mixture is lightened and doubled in volume.
2. Heat the milk, cream and salt in a heavy saucepan over medium heat until just steaming. Add the milk mixture in a steady stream into the egg mixture, stirring with a hand whisk the entire time (so the eggs don't curdle).
3. Put the entire egg/milk mixture back into the saucepan and add the lemon zest, if using. Stirring constantly, heat over medium until the mixture reaches 175 degrees. (To use the old kitchen measure-- it'll be thick enough to coat the back of a wooden spoon).
4. Pour through a strainer into a large bowl. Cool for just a couple minutes, then stir in the quark. Refrigerate for at least 2 hours, or until very cold. (I like to leave it overnight or all day, when I can).
5. Freeze according to your ice cream maker's instructions. Freeze to let it ripen for a couple of hours, then serve with cookies, such as the classic shortbread, below.

Classic shortbread
makes 1 8-inch pan of shortbread
The is super buttery, so make sure you use really nice tasting butter, as there's not much else to compete with it.

Ingredients
150 grams (about 10 tablespoons) butter, at room temperature
1/4 cup powdered sugar, sifted
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 cups all-purpose flour
1/4 cup cornstarch

1. Preheat oven to 300 F (150 C). Combine the butter, powdered sugar and granulated sugar in the bowl of a standing mixer. Beat on medium speed until light and fluffy, and not grainy, about 2-3 minutes.
2. Sift the flour and cornstarch over the butter mixture and stir until blended. The dough should be rather dry, but should hold together. Press into an 8-inch baking pan. Using a fork, mark the outlines of your shortbread squares (to make it easier to cut later).
3. Bake for 45 minutes. Cool for 5 minutes and cut into squares.

Labels: recipes, the sweet

Labels: the sweet

1. Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt.
2. Combine the melted butter and milk. Add the mixture to the dry ingredients.
3. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined.
4. Cover with plastic wrap and stick in the fridge until tomorrow morning. (The batter can rise for 10 to 24 hours.)

1. Prepare waffle iron as usual. Stir the batter to deflate it (it should be puffy and frothy).
2. Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.

Labels: recipes, the sweet, waffles

1. Preheat the oven to 400 degrees F. Scrub the sweet potatoes, arrange in a baking dish and bake for 1 hour, or until the potatoes are tender enough to put a skewer through easily. Remove from the oven and allow to cool to room temp.
2. Combine the eggs and sugar in a standing mixer. Beat until lightened in color and a ribbon forms.
3. In a medium saucepan, bring the milk and cream to barely a simmer and slowly pour into the egg mixture, whisking the whole time to prevent the eggs from curdling. Transfer back into the saucepan.
4. Stirring constantly over medium-low heat, bring the mixture to 180 degrees. (It'll be thick enough to coat the back of a wooden spoon). Remove from heat and add the vanilla
5. Peel the sweet potatoes. Add a pinch of salt, and using a sieve or a food processor, make a puree.
6. Strain the custard into the sweet potato puree and make sure it's well combined. Refrigerate for at least an hour.
7. Freeze according to the instructions on your ice cream maker. This ice cream tastes excellent with salted pecans!

Labels: recipes, the sweet

1. Pour the ingredients into a blender and pulse for 20-30 seconds.
2. Top with whipped cream and if you want to go seriously classic, a maraschino cherry.

Chocolate syrup
I really like this chocolate syrup because it is not too sweet, but is still really chocolatey. I find commercial chocolate syrup too sugary. You can also use a tablespoon of this in a cup of hot milk to make quick hot chocolate.

Ingredients
1 cup water
1/2 cup sugar
1/2 cup Dutch-process cocoa
1/4 teaspoon salt
2 teaspoons vanilla extract

1. Combine the water and sugar in a medium saucepan over medium heat. Whisk until the sugar has dissolved and bring to a slight simmer.
2. Add the cocoa and salt and whisk until smooth. Simmer lightly for about 3 minutes.
3. Remove from heat and stir in the vanilla extract. Let cool to room temperature. Keep in the refrigerator.
   

Links:
Domestic Goddess: Sugar High Friday
Wikipedia: Horlicks
Crispy Waffle: Vanilla bean ice cream
Crispy Waffle: Super chocolatey ice cream
Kopps Frozen Custard

Labels: recipes, the chocolatey, the sweet

• Too much butterfat will taste like, well, butterfat. Some Italian machines, like Simac, Nemox, etc. will churn a super fatty mixture into basically, butter. So a good balance of milk and cream is necessary.
• Custard ice cream bases are soooo much smoother. I do like Philadelphia-style (which basically means eggless ice cream) for a basic vanilla, but in most cases, I prefer a custard that starts with egg yolks. This makes the mixture really smooth, as it is an emulsion you are starting with.
• Sugar does more than just make it sweet. Sugar also helps improve texture-- it prevents the mixture from getting too icy, and lowers the freezing point. If you are like me and are curious about food science, you can get your fill about ice cream science here. Because I live in Holland, I have access to this weird form of sugar called white basterd sugar (yes, it really is called basterd sugar, although spelled differently than, I don't know, Fat Bastard). I guess we can call this Sweet Basterd. So this Sweet Basterd is a sugar that is basically the texture of brown sugar, but white. Because it partially contains inverted sugar syrup, it makes for a 'chewier' ice cream, and this type of sweetener behaves a bit like corn syrup-- it depresses the freezing point even further. (Yes, food science again! I have to experiment with white basterd sugar for other goods that need 'chew', such as brownies. More on this later!)

White basterd sugar-- it looks a bit like shave ice, and it feels exactly like traditional brown sugar.

With these things to remember, I've been working on the perfect custard (for me, at least). I'm not there yet, but I have been able to develop my go-to chocolate ice cream recipe. This is way over the top on the chocolate, but without being too fatty; I use more milk than cream in this recipe. Try it if you want total chocolate flavor without it being too sweet.

I have been making ice cream and then letting it sit in the freezer for 2 hours before we eat it. I think it hardens up too much (our freezer is 15 degrees centigrade) past that point, but 2 hours in, the texture is that perfect chewy, a bit melty, gelato-y texture. (In the picture above, it had been in the freezer for 4-5 hours, so you can see that it has gotten more of that American style hard-scoop texture. But it was still good!)

Super Chocolatey Ice Cream
makes approximately 1 quart

Ingredients
1-3/4 cups whole milk
1/4 cup Dutch-process cocoa, such as Droste
1/4 teaspoon salt
2 large egg yolks
1/2 cup white basterd sugar (if you don't have access to this, substitute 1/3 cup white granulated sugar)
3/4 cup heavy cream
4 ounces bittersweet chocolate, chopped
2 teaspoons vodka (optional)

1. Combine the eggs and the sugar in the bowl of a standing mixer. Beat on medium-high speed until the mixture is lightened in color, and thickened, about 3 minutes.
2. In a heavy saucepan, bring the milk and salt to a simmer, whisk in the cocoa and simmer until the cocoa is dissolved.
3. Add the milk mixture to the egg mixture slowly, in a steady stream, whisking the whole time -- this tempers the eggs and keeps them from curdling. Place the milk/egg mixture back in the saucepan.
4. Over low heat, stir the mixture constantly, until it reaches 180 degrees F. Pour through a strainer into a clean bowl.
5. Place the chopped chocolate in a bowl. Bring the cream just barely to a boil in a saucepan and pour it over the chocolate. Cover and let stand for 5 minutes. Stir with a whisk until the mixture is totally smooth, with no chocolate pieces.
6. Pour the ganache into the custard. Refrigerate until cold, then freeze in an ice cream maker according to instructions.

Links:
Slate: Which machines whip up the best ice cream?
Crispy Waffle: When life hands you vanilla, make ice cream
UG Dairy Science and Technology: Structure of Ice Cream

Labels: recipes, the chocolatey, the sweet

1. Preparing the shortbread crust: Preheat the oven to 350 degrees (180 degrees centigrade.) Butter a 9-inch tart pan or springform pan. (If using a springform pan, you can also line the bottom with parchment paper, then butter the parchment paper.) Combine the flour, coconut, sugar and salt in a large bowl. Add the butter, and using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. Add the egg yolk and bring the mixture together with your hand until it forms a ball.
2. Pat the crust in the prepared pan. (It is a soft crumbly crust, so I've found that unless it is refrigerated for several hours, it is almost impossible to roll out.) Prick the bottom of the crust all over with a fork. Bake for 15-17 minutes, until the crust is golden but not totally brown. Set on a cooling rack and cool to room temperature.
3. The caramel: Warm the caramel a little and add a bit of water (if needed) to give it the consistency of honey. Pour the caramel on the cooled shortbread crust and tilt the crust so the caramel covers the entire bottom of the crust. Cool to room temperature.
4. The custard: Bring the coconut milk, milk, shredded coconut, sugar and salt to a slight simmer in a medium saucepan.
5. In a large bowl, whisk the egg yolks, cornstarch and 1 tablespoon sugar together. Slowly pour the warm milk mixture over the eggs, whisking the entire time (this tempers the eggs).
6. Transfer the mixture back to the saucepan. Stirring with a spoon or whisk, bring the mixture to a boil and boil for 1 full minute. Remove from heat and add the vanilla and butter. Stir until the vanilla is incorporated.
7. Transfer immediately to the pie crust and smooth the surface. Cover with cling wrap directly touching the custard. Refrigerate for at least 3 hours.
8. The topping: Refrigerate or freeze your mixing bowl and beaters for a half hour or so. Meanwhile, toast the coconut in a dry skillet over medium heat until golden brown. Set aside to cool.
9. Just before serving, place the cream and sugar in the mixing bowl and beat over medium-high speed until soft peaks form, about 2 minutes. Using a rubber spatula, spread over the top of the tart. Sprinkle with toasted coconut and serve immediately.

Links:
Crispy waffle: Dulce de leche recipe
Crispy waffle: Cajeta recipe

Labels: recipes, the sweet