Recipe
for :
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After Eight butter croissant pudding
with mint chocolate custard
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|
 This
recipe for After Eight butter croissant pudding with
mint chocolate custard has been reproduced courtesy
of www.aftereight.co.uk
The days of dressing up, passing the port to the left
and knowing which fork to use are gone. Great dinner
parties today don’t rely on formal trappings and
the fancy napkin rings to make guests feel welcome.
Now it’s 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.
Ingredients
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
To serve;
1 tbsp icing sugar for dusting
How
to make After Eight butter croissant pudding
- Preheat
the oven to 160°C / 325°F / Gas Mark 3.
- Grease
a 20 cm (approximately 1 litre) baking dish.
- Slice
the croissants thickly and arrange the slices in the
dish, scattered with the After Eight mints.
- In
a large jug, beat the milk, cream, eggs and vanilla.
- Slowly
pour the mixture over the croissants and sprinkle
with sugar.
- Place
the dish in a deep roasting pan and pour enough boiling
water to come half way up the sides.
- Bake
for 25 - 30 minutes until the custard is softly set
(has a slight wobble) and the top is puffy
and golden.
- Dust
with icing sugar and serve warm.
Tips:
- This
is fabulous when made with slices of Panettone instead
of croissant.
- You
can prepare it a little in advance and keep in the
fridge until ready to bake.
Serves
4
www.aftereight.co.uk
Published
with permission of Natoora
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