Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

For the taiyaki, melt butter over medium heat in a small frying pan. Transfer to a bowl and add the brown sugar and egg, and whisk together well.

Measure in the rest of the wet ingredients, the honey, soy sauce, vanilla and milk.

Measure the dry ingredients into a bowl, the flour, baking powder and salt.

Slowly whisk the wet ingredients into the dry ingredients. Let the batter rest for 30 minutes, then transfer the batter to a large squeeze bottle with an open tip. Alternatively you can just spoon the batter into the taiyaki pans but this works better.

To prep the batter, melt the butter and a pot and add the milk, and cook until the butter is melted and the milk is warmed through but not boiling.

Add the egg yolks into a bowl and measure the flour, sugar, cornstarch and salt. Whisk together well.

Slowly whisk the milk and butter mixture into the egg yolk mixture. Transfer all of the contents back into the pot and add the vanilla.

To finish the custard, heat over medium low heat until the mixture is thickened. Strain through a fine mesh strainer to get rid of any lumps, and let cool.

To cook the taiyaki, heat the pan over medium low heat and before using brush the inside of the pan lightly with a pastry brush dipped in grapeseed oil.

Add enough batter to cover the bottom of the Taiyaki mold, and then add about 2 tablespoons worth of custard in the middle. Squeeze more batter overtop of the custard and let the Taiyaki cook gently on one side for about 4 – 5 minutes.

Flip the Taiyaki pan over and cook for another 4 – 5 minutes, until both sides are golden brown. Transfer the Taiyaki to a plate and let cool slightly before serving. Repeat with the remaining Taiyaki.