Since my last recreated white chocolate croissant pudding in my Pyrex oval shape deep dish. I decided to try make it in my dariols that my cousin wife bought for me when I visited them in Sydney.
A few days ago, I got croissant two packets for the price of one. As it will expire in four days’ time best use the last batch as pudding. Don’t like wasting food. I am always full of creation, enjoy eating and experimenting. As usual I change some of the ingredients from Nigella recipe.
I am glad that I am able to use the dariols and have pudding to eat during the lockdown. It’s sure is delicious, comforting, warming to eat during winter. Well, the remaining I needed to warm up in oven when I needed it. Let’s bake the pudding!!!!
200 grams sugar
4-6 Tbs 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 dariols 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.
Caramelise 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, beating away, the milk and double cream. Add white chocolate melting in; it will dissolve easily if you keep beating over low heat. Take off from hob and, still beating, add the beaten eggs.
Pour the caramel custard over the croissants, evenly and leave to soak for 10 minutes. Place in the oven for about 40 minutes. Let it cool for 10 minutes before serving. Serve with whipping cream, ice cream or custard. I had mine on its own.
Note: You can use normal full cream milk, thickened cream or even custard. You can reduce the sugar to about 180 g. You can use stale bread, panettone or leftover cake. You can add fruits in too.
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