After Eight butter croissant pudding
with mint chocolate custard
recipe for After Eight butter croissant pudding with
mint chocolate custard has been reproduced courtesy
The days of dressing up, passing the port to the left
and knowing which fork to use are gone. Great dinner
parties today dont rely on formal trappings and
the fancy napkin rings to make guests feel welcome.
Now its all about taking the pressure and showiness
out of the evening and getting the right mixture of
company and comforting good food.
At the end of the night, a good dinner party should
be remembered chiefly for the atmosphere and great conversation,
but a good recipe and chocolates to round off the night
are good sweetener too.
Try this scrumptious dessert from After Eight to get
their taste buds tingling this winter.
for After Eight butter croissant pudding
3 reduced fat butter croissants
8 After Eight mints, roughly chopped
250ml semi skimmed milk
150ml half fat thick cream
2 medium eggs
¼ tsp vanilla bean extract
2 tsp golden caster sugar, for the top
1 tbsp icing sugar for dusting
to make After Eight butter croissant pudding
the oven to 160°C / 325°F / Gas Mark 3.
a 20 cm (approximately 1 litre) baking dish.
the croissants thickly and arrange the slices in the
dish, scattered with the After Eight mints.
a large jug, beat the milk, cream, eggs and vanilla.
pour the mixture over the croissants and sprinkle
the dish in a deep roasting pan and pour enough boiling
water to come half way up the sides.
for 25 - 30 minutes until the custard is softly set
(has a slight wobble) and the top is puffy
with icing sugar and serve warm.
is fabulous when made with slices of Panettone instead
can prepare it a little in advance and keep in the
fridge until ready to bake.
with permission of Natoora