Vanilla Custard Crumble with Mixed Berries

Adding vanilla extract to the cookie crumbs enhances their vanilla flavor.
Preheat the oven to 300°.To make the crumble, place the waffles in a food processor; beat 15 times or until fine crumbs form. Add 2 tablespoons of butter and beat 4 times or until the mixture resembles coarse flour. Add the vanilla extract and egg white and beat until smooth. Place the crumble mixture on a baking sheet covered with cooking spray, pressing lightly. Bake at 300 ° C for 27 minutes or until golden brown and let stand for 10 minutes. Crumble and set aside.To make the custard, heat the milk and vanilla over medium-high heat in a large heavy saucepan to 180 ° C or until tiny bubbles form around the edges (do not bring to a boil), stirring frequently. Remove from heat and let stand for 30 minutes. Remove the vanilla pod from the pan. Peel the vanilla seeds and add them to the milk mixture. Skip the beans. Add the sugar, cornstarch and salt to the milk mixture, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat.Place the egg yolks in a medium bowl and whisk to combine. Gradually add the hot milk mixture to the egg yolks, stirring constantly with a whisk. Return the milk mixture to the pan. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat; add 1 teaspoon butter, stirring until the butter melts. Place the mold in a large bowl with ice for 30 minutes or until the mixture is heated to room temperature, stirring occasionally. Cover and refrigerate for 8 hours or until set. Mix the berries. Place 1/4 cup crumble in each of the 8 8-ounce custard cups and sprinkle each serving with 1/4 cup of custard. Add 2 tablespoons of the berry mixture to each serving.