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Raspberry and croissant custard pudding
Raspberry and croissant custard pudding
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate traditional pudding with croissants and ripe raspberries for a decadent twist.
Ingredients:
  • 200ml full cream milk
  • 300ml Thickened Cream
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise
  • 4 small croissants (preferably a day old)
  • 1 punnet fresh raspberries
  • 4 large egg yolks
  • 100g caster sugar
  • 1.20 gm salt
  • 17.20 gm Demerara sugar
Instructions:
  • Preheat the oven to 180C (160C fan forced) for the perfect cooking temperature.
  • Combine milk, cream, cinnamon stick, and split vanilla bean in a small heavy-based saucepan. Heat until just below boiling point. Remove from heat and allow the mixture to infuse while preparing the puddings.
  • Arrange the croissant slices and raspberries in 4 greased 1-cup ramekins, alternating layers and ending with a few raspberries on top. Pack the layers tightly.
  • In a medium bowl, whisk together egg yolks, sugar, and salt until combined. Strain the cream mixture over the egg mixture and whisk until well combined. Gently pour the custard over the croissant layers and let it sit for 10 minutes to soak in. Add more custard as needed while it gets absorbed.
  • *Create a luxurious water bath for the ramekins in the oven using an ovenproof dish filled with enough hot water to reach halfway up the sides of the ramekins. Bake for 25-30 minutes, or until the custard is just set and beautifully golden. Finish with a delicate sprinkle of Demerara sugar before serving warm with a side of velvety vanilla ice cream or a dollop of fresh cream, or even both for an indulgent touch.*

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