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Almond croissant pudding with creme anglaise
Almond croissant pudding with creme anglaise
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Prep Time:
125 minutes
Cook Time:
55 minutes
Total Time:
180 minutes
Decadent French-inspired pudding with buttery pastry and rich custard sauce.
Ingredients:
  • 4 almond croissants (preferably day-old), torn into large chunks
  • 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
  • 250ml milk
  • 250ml cream
  • 55g caster sugar
  • 200ml pure (thin) cream
  • 50ml milk
  • 200g good-quality dark chocolate, chopped
  • 25g cocoa powder
Instructions:
  • Prepare a 1-litre terrine or loaf pan by greasing the base and sides and lining it with baking paper. Arrange the croissants inside the pan and set it aside.
  • Combine whisked eggs and sugar in a large bowl. In a saucepan over low heat, warm milk, cream, vanilla pod, and seeds until just below boiling. Slowly pour this mixture into the eggs while whisking constantly. Stir in orange zest and brandy. Pour over croissants in a pan, let sit at room temperature for 1 hour for a lighter pudding.
  • Prepare the anglaise by gently whisking the egg yolks in a bowl. Heat milk, cream, sugar, and vanilla in a saucepan until almost boiling. Gradually pour the hot mixture into the eggs, whisking continuously. Return the mixture to the saucepan over low heat, stirring with a wooden spoon for 5-6 minutes until it coats the back of the spoon. Transfer the mixture to a jug, cover with plastic wrap touching the surface to prevent a skin from forming, and chill until ready to use.
  • Preheat your oven to 180°C for the perfect cooking temperature.
  • Bake the pudding for 45 minutes until lightly golden and just set. If browning too quickly, cover with foil. Let the pudding cool slightly, then unmold and slice. Serve on a platter, drizzle with chocolate sauce and creme anglaise, sprinkle with almonds and raspberries, and dust with icing sugar before serving.
  • For chocolate sauce: In a pan over medium heat, gently heat the cream and milk until almost boiling. Remove from heat, add the chocolate, and stir until smooth. Whisk in the cocoa, strain into a jug, and let it cool.

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