Chocolate, croissant and whisky pudding; Recipe.Chocolate, croissant and whisky pudding (serves four) INGREDIENTS: 500mlmilk; 500ml double cream; one vanilla pod; three whole eggs; five egg yolks; 200g caster sugar caster sugar Noun finely ground white sugar Noun 1. caster sugar - very finely granulated sugar that was formerly sprinkled from a castor castor sugar powdered sugar - sugar granulated into a fine powder ; three large croissants; 25g sultanas; 25g butter, melted;175g good quality white chocolate, grated; three tbsp whisky; 55g apricot jam, slightly melted; icing sugar; vanilla ice cream, to serve METHOD: Preheat the oven to 200C/400F/Gas 6. Pour the milk and cream into a pan, add the vanilla pod and gradually bring to the boil. Place the eggs, egg yolks and sugar together in a bowl and mix well. While the cream is heating, slice the croissants and place in an ovenproof ov·en·proof adj. Capable of resisting the heat produced in a kitchen oven: an ovenproof casserole dish. ovenproof adj → refractario, dish, slightly overlapping the pieces. Sprinkle with sultanas and pour over the butter. Once the cream has boiled, take it off the heat. Add the egg mixture and chocolate and stir well. Set on one side to allow the chocolate to melt, stirring occasionally. Add the whisky to the cream mixture. Next, using a sieve, strain the cream over the croissants, cover with foil and bake in the oven for 15 to 20 minutes or until almost set. Remove from the oven, coat top with jam and dust with icing sugar. Caramelize car·a·mel·ize tr. & intr.v. car·a·mel·ized, car·a·mel·iz·ing, car·a·mel·iz·es To convert or be converted into caramel. car the topping using a very hot grill. Serve at room temperature with a spoonful of ice cream.. |
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