3 lemons 7 egg yolks 3 eggs 1 cup sugar 1 teaspoon salt 6 cups half and half 1 Tablespoon vanilla 3 boxes of Vans gluten-free waffles 3-1/2 cups frozen blackberries
You will need the grated zest (peel) from 3 lemons. This is best done with a rasp. Hold the rasp away from you and slide the lemon against the sharp edges. Continue until all the yellow peeling is grated from the lemons. Next, cut each lemon in half and squeeze the juice into a bowl. You will need ½ cup. Toast the waffles and cut each into 1 pieces. You should have about 10 cups. Place waffle pieces in a 9x13 baking dish. Add the berries and toss to distribute equally. Add the egg yolks and the egg to a large heavy bowl and whisk until blended. Gradually whisk in the sugar and salt. Pour the half and half and the lemon zest into a large saucepan and heat over medium heat until steaming but not boiling. You will know it is ready when you can see whisps of steam over the top of the mixture. Slowly and carefully, pour the half and half mixture into the egg mixture, whisking constantly until all is combined. Pour the custard mixture through a strainer, removing the lemon zest. Add the vanilla and mix. Add the ½ cup lemon juice to the custard mixture and stir to blend. The lemon juice will cause the custard to thicken. Pour the custard over the waffle pieces and press so that waffles are submerged in the custard. Let cool for about an hour. Cover dish with plastic wrap and refrigerate for at least 4 hours. Cover the dish loosely with foil and bake at 325 degrees F. for 1 hour and 10 minutes. Let cool, and serve warm.
Plan ahead, this dish should chill for several hours before baking.