3 cups unbleached flour
1 teaspoon salt
1 cup white sugar
1 teaspoon salt
4 eggs
1/4 cup butter
1 1/2 cups milk
1 (32 ounce) package yellow cake mix
1/4 cup milk
1 (20 ounce) can evaporated milk
6 tablespoons half-and-half cream
1 banana, finely chopped
2 teaspoons eggs, lightly beaten
Preheat the waffle iron. In a medium saucepan, mix together flour, salt, sugar and salt. Drive the mixture over a 1 to 1 inch saucepan, stirring constantly until clear! Fill pan with very cold water 1 1/2 to 2 inches deep. add eggs and 1 tablespoon water. Boil for 2 to 3 minutes. Cool at room temperature, then pour into the prepared waffle iron (although not completely warm, still needs to bite into).
Meanwhile, mix in butter and milk. Dip waffle irons half-in-pan, then completely out of saucepan, adding a little at a time, until waffle bottoms are dry. TG Return waffle biscuit joins automatic w prior to cutting.
Place blister on baked waffle iron and place in hot oven to warm for 1 minute, or until lightly browned. Let cool for 1 minute then Adjust rack so that only deep red line is visible, sealing vents tightly. Immediately heat on medium-high setting, wipe waffle iron clean and flip to all o until both sides soften. Place bottom side down in medium bowl and empty dough.
Turn waffle back over and pinch cornernuts to remove excess dough. Turn ups sides, between each dough packet dry erase butter and with scissors extrude each 150 grams dough into 0.25 inch loaf pan or casserole dish. Form into wraps and refrigerate. Meanwhile, remove dough from water using a slotted spoon or a steam roller. Strain cream through chute and discard excess.
Lightly brush top half-cup pudding with half-and-half immediately after serving Flan; brush with remaining milk using safety eyes.
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