Croissant Pudding
Ingrediënten
- 12 butter croissants
- 75 g blackberries plus a few extra to serve
- 75 g blueberries plus a few extra to serve
- 75 g raspberries plus a few extra to serve
- splash kirsch icing sugar
For the sauce Anglaise
- 400 ml milk
- 2 vanilla pods
- 3 medium eggs
- 40 g caster sugar
Instructies
- Preheat the oven to 180°C/350°F/gas mark 4.
- Cut the croissants lengthways and place in a large casserole dish.
- Sprinkle over the berries and add a splash of kirsch.
- To make the sauce Anglaise, put the milk and vanilla pods in a pan and bring to the boil.
- Whisk the eggs and sugar together to a froth, then pour the milk onto the eggs and return to the pan.
- Boil for 6 minutes to reduce, then pour over the croissants in the casserole dish.
- Bake in the oven for 30 minutes.
- Take out of the oven, sprinkle with icing sugar and caramelize with a blow torch or under the grill.
- Serve with pouring cream and more berries.
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