• 2 cups (480ml) of full fat milk
• 2 1/4 cups (540ml) of double cream
• 6 TBS caster sugar (fine granulated sugar)
• 1 vanilla pod, sliced in half lengthwise and the seeds scraped out (or 1 tsp of vanilla paste)
• 8 large egg yolks

1. Place the milk, cream, half of the sugar and the vanilla pod, seeds or paste into a saucepan. Bring just to the boil, then remove from the heat and allow to sit for several minutes in order for the vanilla to infuse. (Do not allow to boil.)
2. Whisk the egg yolks together with the remaining sugar until light in color. Whisk in a bit of the hot milk mixture, then add the remaining milk mixture, whisking continuously. (Don't be in a rush to add the hot mixture or you may end up with scrambled eggs.)
3. Strain this mixture back into the saucepan, removing the vanilla pod. (This can be rinsed, dried and stuck into your sugar jar, where it will make your sugar smell gorgeous and impart some vanilla flavor as well.)
4. Cook and stir over a very gentle heat, stirring constantly with a wooden spoon, cooking just until the mixture thickens and begins to coat the back of the spoon. (You can also check for doneness easily using a metal spoon. If you dip the spoon into the custard and then pull your finger through it on the back of the spoon, it should leave a very clear draw.)
5. Remove from the heat immediately. It should be lump free, but if you do have a few, simply restrain it into a clean jug. (I always strain mine twice just to be sure.)
6. Serve hot or cold.

• Read through the recipe thoroughly before beginning so that you are familiar with everything needed and required to make this recipe.
• Assemble all of your ingredients before you begin so nothing gets accidentally left out.
• When heating the milk to infuse it, don’t over heat it! Bring it just up to the boil then remove from the heat.
• Don't be in a rush. Haste makes waste.
• Stir the custard mixture constantly when cooking to help prevent lumps.
• If you do get lumps, whisk vigorously to get rid of them.
• If your custard comes out a bit too thick, you can whisk in a bit of additional milk or cream to thin it.

If you’re looking for a quick breakfast that feels a little playful, these Breakfast Waffle Quesadillas are a great option. They’re simple to make, kid‑friendly, and perfect for busy mornings when you want something warm and satisfying without a lot of prep. Crisp buttery dimpled tortillas, melted cheese, scrambled eggs, and crispy bacon come together in just minutes, creating a delicious handheld breakfast everyone will love.

This recipe is ideal for weekends, brunch, or even breakfast‑for‑dinner. It’s easy, customizable, and a fun way to switch up your usual morning routine.

1. Beat the eggs together with the milk, onions, peppers, salt, pepper and hot pepper sauce, until well combined. (I like to soften my onions and peppers first by either cooking them in the microwave or sautéing them lightly. This helps to prevent them from releasing too much moisture into the eggs.)
2. Add a knob of butter to a skillet and heat over medium heat. Once the butter starts to foam add the egg mixture. Scramble, folding over and over, using a rubber spatula, until cooked through. (I like the eggs softly scrambled, not dry. As they will be cooking further in a waffle iron this helps to prevent them from being overcooked.)
3. Brush one side of each tortilla with some butter or spritz with cooking spray. (I prefer butter myself.)
4. Heat your waffle iron according to the manufacturers instructions.
5. Place one tortilla onto the bottom of the waffle iron, buttered side down. Top with a quarter of the cheese. Spread half of the scrambled egg over top and lay 3 of the slices of streaky bacon on top. Top with another quarter of the cheese and another tortilla buttered side up. (Don't overfill. Too much cheese and you have an oily finish. You don't want things leaking out of your tortillas and creating a mess.)
6. Close the waffle iron and toast until golden and the cheese is melted.
7. Keep warm in the oven and repeat with the remaining ingredients.
8. Cut both quesadillas into quarters and serve hot with your favorite toppings or fixings.

• Use a non-stick waffle iron and spray it well with non-stick cooking spray before you begin.
• Sauté your fresh vegetables until soft before adding them to the eggs. This will help them to release any water and prevent your eggs from being watery.
• Make sure your bacon is not cooked too crispy.  Semi-crisp bacon works better.
• Don't be tempted to overstuff your tortillas. This is a case where less is more.
• You will know they are done when the waffle marks are golden brown and the edges are crisp.
• Use a non-stick cooking spray and a rubber spatula to protect your waffle iron from getting scratched and for easy release.

1. Preheat the oven to 450*F/230*C/ gas mark 7. Take a lipped quarter sheet pan (13 by 9 inches) and line it with some baking paper. Spray the baking paper with some cooking spray. Set aside. (I crumple up the paper really well and then uncrumple it. This usually makes the paper fit the baking pan perfectly without any folding, etc.)
2. Whisk the brown sugar, maple syrup and cinnamon together for the swirl in a small bowl. Set aside. (The mixture will be really thick at first but loosens up a bit upon standing.)
3. Whisk the flour, soda, baking powder, sugar and salt together in a bowl. (This helps to distribute the leavening evenly throughout.)
4. Whisk the egg, milk and buttermilk together in a beaker. Add all at once to the dry ingredients and mix everything together just to combine. (Resist the impulse to overmix. A few lumps are desirable.)
5. Spread this batter in the prepared sheet pan. (I use a rubber spatula to get it right to the edges.)
6. Drizzle the cinnamon swirl mixture over top in a decorative manner. (You can get artsy here. I use a small spoon.)
7. Bake in the preheated oven for 14 to 16 minutes, until golden brown and the edges have started to pull away. (A toothpick inserted will come out clean.)
8. Remove from the oven.
9. Serve warm, cut into squares with or without some butter on top and additional maple syrup for drizzling. (Delicious!!)

• Check the freshness of your baking powder and baking soda before you start. Make sure it is within date for the perfect rise.
• Whisk all of your dry ingredients together thoroughly to make sure that all of the leavening is evenly distributed.
• Have all of your ingredients at room temperature.
• Try to use real buttermilk if you can. If you must substitute the one where you mix together equal parts of full fat yogurt/sour cream and whole milk is the preferred substitute for real success.
• Do not over mix your batter.  A few lumps are okay.
• If you have the time let your batter sit for about 15 to 30 minutes before using.