Recipe Almond croissant pudding with creme anglaise : Practical and Delicious

Recipe Almond croissant pudding with creme anglaise : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Almond croissant pudding with creme anglaise. You are currently reading Recipe Almond croissant pudding with creme anglaise : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Almond croissant pudding with creme anglaise requires 2h 05m, cook 55m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

21 Ingredients

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  4 almond croissants (preferably day-old), torn into large chunks
  
  
  


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  4 eggs
  
  
  


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  1/2 cup (110g) caster sugar
  
  
  


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  300ml milk
  
  
  


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  300ml pure (thin) cream
  
  
  


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  1 vanilla bean, split, seeds scraped
  
  
  


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  Finely grated zest of 1/2 orange
  
  
  


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  2 tbsp brandy
  
  
  


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  Chocolate sauce (see below), to serve
  
  
  


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  Toasted flaked almonds, to decorate
  
  
  


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  Raspberries or seasonal fruit, to decorate
  
  
  


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  Icing sugar, to dust
  
  
  



• Creme anglaise



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  4 egg yolks
  
  
  


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  1 cup (250ml) milk
  
  
  


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  1 cup (250ml) pure (thin) cream
  
  
  


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  1/4 cup (55g) caster sugar
  
  
  


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  1 tsp vanilla extract
  
  
  



• Chocolate sauce (makes about 2 cups)



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  200ml pure (thin) cream
  
  
  


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  50ml milk
  
  
  


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  200g good-quality dark chocolate, chopped
  
  
  


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  1/4 cup (25g) good-quality cocoa powder
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 4
  
  
  
  
  Preheat the oven to 180°C.
  
  
  


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  Step 5
  
  
  
  
  Bake the pudding for 45 minutes until just set and golden on top (cover with foil if it's browning too quickly). Remove the pudding from the oven, allow to cool slightly, then turn out and slice. Place on a serving platter and drizzle with chocolate sauce and creme anglaise, then scatter with almonds and raspberries and serve dusted with icing sugar.
  
  
  


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  Step 6
  
  
  
  
  To make 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 the in cocoa, then strain into a jug and set aside to cool.
  
  
  

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