How to make it
6 steps. Take it one step at a time.
Sift the all-purpose flour, cornstarch, baking powder, and custard powder
Sift the all-purpose flour, cornstarch, baking powder, and custard powder into a large mixing bowl. Whisk to combine thoroughly.
Whisk the eggs and sugar together
In a separate bowl, whisk the eggs and sugar together until light and fluffy. Slowly add the evaporated milk, water, vegetable oil, and vanilla extract, whisking until well incorporated.
Gradually pour the wet ingredients
Gradually pour the wet ingredients into the dry ingredients while whisking constantly. Continue whisking until the batter is smooth and free of lumps. Cover and let the batter rest at room temperature for 15 minutes.
15 minPreheat your egg waffle iron
Preheat your egg waffle iron to 350°F (177°C) and lightly grease both sides with oil or cooking spray. Pour enough batter into the center of the mold to fill the bubble cavities about 80% full.
Close the iron and immediately flip it
Close the iron and immediately flip it over to ensure the batter fills the bubble peaks. Cook for 2-3 minutes per side, or until the waffle is golden brown and crispy on both sides.
5 minRemove the waffle carefully
Remove the waffle carefully and place it on a wire cooling rack. Use a fan or blow lightly on it for 30 seconds to help the steam escape and the crust harden.
A little kitchen wisdom
For the best texture, use an authentic egg waffle iron (bubble waffle maker). Let the waffles cool on a wire rack for a minute after cooking; this helps the exterior crisp up while keeping the center soft.
