Dariols white chocolate croissant pudding          dariol white chocolate pudding 1

4 croissants
200 grams sugar
4 Tablespoons water
250 ml double cream
250 ml skim milk
4 large eggs (beaten)
125 g white melting chocolate

Preheat the oven to 180°C. Tear the croissants into pieces and put in the dariol moulds.

Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.

Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a bit thicker; this will take 3-5 minutes.

Turn heat down to low and add the cream and, whisking away, the milk. Add white chocolate melting in the pan; it will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.

Pour the caramel custard over the croissants and leave to soak for 10 minutes. Place in the oven for 40 minutes. Let it cool for 10 minutes before serving.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.