waffles and custard

In my search for a blogging topic I looked up on Google what I had for dinner last night- waffles and custard. It returned only three hits, so I guess this wonderful food pairing isn't as prevalent as I thought it was. So if you haven't heard of waffles and custard then you need to give it a try. Just make some Bisquick waffles (if you have a waffle iron that isn't a Belgian waffle iron it is better), and a batch of soft custard recipe (see below, because the internet also fails when it comes to a good soft custard recipe) and then you will have a awesome breakfast style diner -also cook some eggs and bacon and make some orange juice to finish off the meal.

Soft Custard (because the internet doesn't know how to make it... yet)
Ingredients:
3 eggs
3/4c sugar
4Tbs cornstarch
pinch of salt
4 1/2c milk
1tsp vanilla

Mix the eggs, sugar, cornstarch, and salt in a pan, add 1/2c of milk and stir until mixed. Heat under med-low heat. From now on you must stir the custard until it is done, if you don't you will make scrambled eggs. While the pan mixture is heating up you should microwave 2 cups of milk until very warm but not boiling (nuke for 2 minutes or so). Add the milk to the pan, then microwave 2 more cups of milk and add that to the pan as well.
Now that all the ingredients are added except the vanilla it is just a matter of stirring until it gets thick, you may turn the heat up to medium, but the higher the heat the faster you have to stir, so heat according to how much you want to work. When the custard starts to get thick... a little less thick than pudding, you can turn off the heat and add the vanilla (error on the side of too runny rather than too thick... if it gets too thick that means it is getting to hot which means the eggs might clump together). Let the custard stand for about 5 or 10 minutes to thicken up more and then serve on the waffles that someone was making while you were making the custard... you did have somebody make waffles while you were making the custard right?

Enjoy.