Marmalade croissant puddings

AT A GLANCE

  • Serves 4 people

  • 4 plain croissants, halved
  • 50 gm softened butter
  • For spreading: marmalade or jam of your choice
  • 300 ml pouring cream
  • 100 ml milk
  • Scraped seeds of 1 vanilla bean
  • Finely grated rind of 1 orange
  • 3 eggs
  • 1 egg yolk
  • 90 gm caster sugar
  • To serve: pure icing sugar, for dusting and vanilla ice-cream (optional)
01   Preheat oven to 170C and preheat grill to high. Place croissants cut-side up on a baking tray and grill until toasted (1-2 minutes). Cool slightly, then spread with butter and a little jam.
02   Bring cream, milk, vanilla seeds and orange rind to the simmer over medium-high heat. Whisk eggs, yolk and sugar in a bowl to combine, then pour into cream mixture and whisk until thickened. Remove from heat.
03   Coarsely tear croissants into large pieces and arrange in 4 buttered and sugared 400ml ramekins. Pour cream mixture into ramekins, stand for 5 minutes to soak, then bake until set and golden (10-15 minutes). Serve hot, dusted with icing sugar and with vanilla ice-cream.

Topics:

DESSERT, AUTUMN, MODERN AUSTRALIAN

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

ROB SHAW

Styling:

EMMA KNOWLES , ALICE STOREY

FEATURED IN

Apr 2014

Apr 2014

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