Move over Eggo. Bye, bye Bisquick. A dazzling stack of fluffy Blueberry Waffles with Meyer Lemon Curd Crème Anglaise is part of this complete breakfast!
Wait a sec…this breakfast just might complete you.
A common misconception is that blueberry waffles need to be solely eaten in conjunction with a flavored syrup. Not true.
Why not expand your repertoire with a fancy sounding dessert sauce such as crème anglaise? Blueberry Belgian waffles are after all more of a dessert than anything else.
And why not make it super decadent by adding in some Meyer lemon curd? Blueberries, lemons and waffles, oh my!
Making Meyer Lemon Curd is so easy – Give it a try
While you can totally use a store bought lemon curd, if you have an extra 10 minutes, you can make your own lemon curd alongside your créme anglaise.
What are meyer lemons and what can they be used for (besides blueberry waffles)?
Meyer lemons were brought over to the US from China in the early 1900s by Frank Meyer. They are thought to be a hybrid of citron, mandarin, and pummelo fruits.
Meyer lemons are great because:
- They’re not as tart as regular lemons. It has the best qualities of both lemons and oranges without being mouth-puckering sour.
- They’re sweeter than regular lemons. A perfect fit with créme anglaise.
- They yield more juice. We only needed 2 lemons to have enough for the curd.
Simply put, these lemons have more sugar than acid and are therefore perfectly suited for use in pastries and desserts.
A few dessert ideas you can make are:
- Meyer lemon cookies
- Meyer lemon bars
- Meyer lemon cakes
- Meyer lemon tarts
- Meyer lemon cocktails
When and where can you find Meyer Lemons?
The Meyer lemon season runs November through March. You’re likely to find them more in the southern US. We have found them at Publix, which is a Florida company and more likely to stock different kinds of citrus.
Making Meyer Lemon Curd Crème Anglaise for Blueberry Waffles
It’s so simple. After you’ve made the lemon curd and the créme anglaise, both sauces can cool in the fridge at the same time. Then you just mix some of the curd into the créme anglaise before serving.
How to make crème anglaise
This sauce is a great delivery system for the lemon curd. It balances the flavor of the lemon with a hint of vanilla. Coupled with the blueberries that are cooked into the waffles, this is a flavor explosion!
The mainstream way of making crème anglaise is somewhat complicated and involves tempering the eggs, without scrambling them, into the heated milk.
We’ve got a much simpler way that involves heating all the ingredients at the same time. The key is not exceeding 180 degrees Fahrenheit so that the eggs won’t curdle. If this happens, straining the sauce through a sieve will fix the problem.
Basic steps for making crème anglaise:
- Place all ingredients in a sauce pan and whisk to combine over medium heat.
- Keep stirring with a silicone spatula until thickened
- Strain into a bowl and chill for 3 hours
- Once cooled, just add in your lemon curd into your créme anglaise and you’re ready to pour it on your stack of waffles.
You can use an instant read or candy thermometer to tell if you’re in range. Typically you want to start at medium to warm the sauce and then lower to medium-low.
If you have an induction cooktop, you can simply set it for 180° F and your sauce won’t curdle.
Making Fluffy Blueberry Waffles
We use a base waffle recipe that adds in air by beating the egg whites separately and folding them back in. This gives you lighter fluffy waffles but will also crisp nicely if you want to cook for longer.
When making these, we only had jumbo blueberries available, and it still turned out great. If you have really large blueberries, we suggest moving them around with a spatula after pouring the batter into the waffle iron so they’ll be evenly distributed.
Now for the main attraction. You can dust a bit of powdered sugar and then pour on the lemon curd crème anglaise.
Check out our other flavored waffle recipes:
- Gingerbread Waffles with Vanilla Créme Anglaise
- Maple Pecan Waffles With Cinnamon Crème Anglaise
- Cheddar Waffles with Apple Pear Cognac Compote
We hope you’ve enjoyed this article. As always, comments are welcome and encouraged!Print
Blueberry Waffles with Lemon Curd Crème Anglaise Recipe
Blueberries and lemons compliment each other perfectly in this dish. Meyer lemons add a burst of flavor to the lemon curd crème anglaise to brighten up any morning.
- Prep Time: *10 min
- Cook Time: 5-7 min
- Total Time: 15-17 min
- Yield: 6 – 8 1x
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
For the Lemon Curd Crème Anglaise
- 2 tbsp Lemon Curd – Make your own (recipe follows ) or store bought
- 2 large egg yolks
- 1 cup heavy whipping cream
- 1/3 cup white sugar
- 1/4 teaspoon vanilla extract
For Making your own Lemon Curd
Source: Sally’s Baking Addiction
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1 Tablespoon lemon zest (*We used Meyer lemons)
- 1/3 cup fresh lemon juice
- 1/8 teaspoon salt
- 6 Tablespoons unsalted butter, softened
For the Waffles
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs, separated
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 2 cups milk
- 10 oz of blueberries
- non-stick cooking spray
Make the Meyer lemon curd (*From Sally’s Baking Addiction)
- Fill the bottom of a double boiler with 1-2 inches of water. Bring to a boil over high heat. Once the water begins to boil, reduce the heat to low to keep the water at a simmer.
- Place egg yolks, sugar, Meyer lemon zest, Meyer lemon juice, and salt into the top pot of your double boiler. Whisk until completely blended, and continue to whisk to prevent the yolks from curdling. Continue whisking and cooking until the mixture has thickened, about 10 minutes. You can turn up the heat a bit if the mixture isn’t thickening, but be sure to continue whisking.
- Remove from the heat. Cut the butter into 5 or 6 smaller pieces. Then whisk the butter into the curd until it melts. Pour curd into a jar or bowl, and cover it with plastic wrap directly touching the top of the curd to prevent foam from forming. Curd will continue to thicken as it cools.
- Curd can remain in the fridge for up to 10 days.
Make the crème anglaise
- Place all ingredients in a saucepan over medium-low to medium heat.
- Whisk until combined.
- Using a silicone spatula, stir scraping bottom of pan in a figure eight motion.
- Keep stirring until the sauce thickens. Test it by coating the back of a spoon with the sauce and running your finger through it. If the path you ran your finger through remains and doesn’t fill back in, it’s done.
- Remove sauce from heat, and immediately pour sauce through sieve into a heatproof bowl.
- Chill in the fridge for at least three hours.
- Whisk in 1 tablespoon of lemon curd until the mixture is smooth. Then fold in the remaining tablespoon of lemon curd.
Make the waffles
- Preheat the waffle iron.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In a second bowl, use a wooden spoon to beat the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow.
- Add vanilla, melted butter, and milk to the eggs, and whisk to combine.
- Combine the egg-milk mixture with the flour mixture, and whisk until just blended. Do not over mix.
- In a third bowl or a stand mixer, beat the egg whites until soft peaks form, about 1 minute.
- Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix.
- Gently stir in the blueberries.
- Spray the waffle iron with non-stick cooking spray, and pour enough batter in the iron to just cover the waffle grid. You may need to redistribute the blueberries so that they do not all end up in one area.
- Close and cook according to manufacturer’s instructions until golden brown, about 2 to 3 minutes.
- Serve immediately. Drizzle with lemon curd créme anglaise.
- *Make the lemon curd ahead of time. You only need a little to mix in with the crème anglaise, so if you want to freeze it, it will keep for 3-6 months.
- You can make the crème anglaise the night before so that it’s ready the next morning when you make the waffles.
- *Inactive prep time for the crème anglaise is 3 hours to chill in the fridge.
Keywords: Blueberries, lemon curd, crème anglaise, waffles