Mint Chocolate Croissant Butter Pudding recipe
|Course:Dessert and Sweets
|Cooking-Time:0hrs 30 mins
3 all butter croissants
8 After Eight mints, roughly chopped
250ml full fat milk
150ml thick double cream
2 medium eggs
½ Vanilla pod (seedy inside only)
2 teaspoon golden caster sugar
1 tablespoon icing sugar for dusting
| Preheat oven to 160 degrees C/ 325 degrees F/ gas mark 3.
Grease a 20cm/1 liter baking dish.
Slice croissants thickly and arrange the slices in the dish, scatter with the After Eight mints.
In a large jug, beat the milk, cream and vanilla.
Slowly pour the mixture over the croissants and sprinkle with sugar.
Place the dish in a deep roasting pan and pour enough boiling water to come half way up the sides.
Bake for 25-30 minutes until the custard is softly set and the top puffy and golden.
Dust with the icing sugar and serve warm.
Enjoy :)) Tips
- Serve with a delicious Vin Santo wine!
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