Ingredients Jump to Instructions ↓

  1. 250 ml milk

  2. 1/3 of a vanilla pods , split lengthways

  3. 3 egg yolks

  4. 50 g sugar

  5. 12 croissants , sliced lengthways

  6. 200 g mixed red berries

  7. 100 ml kir icing sugar , sifted, to dust

Instructions Jump to Ingredients ↑

  1. Method 1. Preheat the oven to 180ºC/gas 4.

  2. Heat together the milk and vanilla pod in a saucepan and bring to the boil.

  3. Meanwhile, place the yolks and sugar in a bowl. Whisk vigorously until thick and creamy.

  4. Add the boiling milk to the yolks, mixing well as you do so.

  5. Pour the milk mixture to a clean pan. Gently cook it over a very low heat, stirring the milk mixture continuously with a wooden spatula. Do not bring to the boil or the mixture will curdle. Cook stirring until the mixture thickens into a custard or crème Anglaise and clings to the spatula. Strain through a fine sieve.

  6. Layer the sliced croissants and orange slices in a buttered ovenproof dish.

  7. Pour over the crème Anglaise. Drizzle over the kir.

  8. Bake the pudding for 40 minutes. Sprinkle evenly with icing sugar and grill or glaze with a cook's blow-torch until the sugar caramelises. Serve.


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