Baking Dessert French

Almond croissant pudding with creme anglaise

Name: Almond croissant pudding with creme anglaise
Prep time: 125 min
Cook time: 55 min
Total time: 180 min
Yield: 6
Cuisine: /french
Ingredients: 4 almond croissants (preferably day-old), torn into large chunks; 4 eggs; 110g caster sugar; 300ml milk; 300ml pure (thin) cream; 1 vanilla bean, split, seeds scraped; Finely grated zest of 1/2 orange; 40.00 ml brandy; Chocolate sauce (see below), to serve; Toasted flaked almonds, to decorate; Raspberries or seasonal fruit, to decorate; Icing sugar, to dust; 4 egg yolks; 250ml milk; 250ml cream; 55g caster sugar; 1 teaspoon vanilla extract; 200ml pure (thin) cream; 50ml milk; 200g good-quality dark chocolate, chopped; 25g cocoa powder

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Almond croissant pudding with creme anglaise

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With light layers of buttery pastry drizzled in rich custard sauce, you'll easily fall in love with this French-inspired pudding.

4 almond croissants (preferably day-old), torn into large chunks
4 eggs
1/2 cup (110g) caster sugar
300ml milk
300ml pure (thin) cream
1 vanilla bean, split, seeds scraped
Finely grated zest of 1/2 orange
2 tablespoons brandy
Chocolate sauce (see below), to serve
Toasted flaked almonds, to decorate
Raspberries or seasonal fruit, to decorate
Icing sugar, to dust

Creme anglaise

4 egg yolks
1 cup (250ml) milk
1 cup (250ml) pure (thin) cream
1/4 cup (55g) caster sugar
1 teaspoon vanilla extract

Chocolate sauce (makes about 2 cups)

200ml pure (thin) cream
50ml milk
200g good-quality dark chocolate, chopped
1/4 cup (25g) good-quality cocoa powder

Method

1.

Grease the base and sides of a 1-litre terrine or loaf pan and line with baking paper. Pack the croissants into the terrine or pan, then set aside.
2.

Whisk the eggs and sugar together in a large bowl until just combined. Place the milk, cream and vanilla pod and seeds in a saucepan over low heat and bring to just below boiling point, then gradually pour the warm milk mixture into the egg mixture, whisking constantly. Add the orange zest and brandy and whisk well to combine, then pour the mixture over the croissants in the pan and stand at room temperature for 1 hour to allow the custard to soak in - this will make for a lighter pudding.
3.

Meanwhile, for the anglaise, lightly beat yolks in a bowl. Place milk, cream, sugar and vanilla in a saucepan over medium heat and bring to just below boiling point. Pour hot milk mixture over egg, whisking constantly, then return to the pan over very low heat. Stir constantly with a wooden spoon for 5-6 minutes until thick enough to coat the back of the spoon. Pour into a jug, cover surface closely with plastic wrap to prevent a skin forming, then chill until needed.
4.

Preheat oven to 180°C. To make the chocolate sauce, place the cream and milk in a pan over medium heat. Bring to just below boiling point, then remove from the heat. Add the chocolate and stir until smooth. Whisk in the cocoa, then strain into a jug and set aside to cool.
5.

Bake pudding for 45 minutes until just set and golden on top (cover with foil if it's browning too quickly). Remove pudding from oven, allow to cool slightly, then turn out and slice.
6.

Place pudding on a serving platter and drizzle with chocolate sauce and creme anglaise. Scatter with almonds and raspberries and serve dusted with icing sugar.