Croissant custard pudding with strawberries
May 31, 2009 2:00pm- 3 hrs 15 mins cooking
- Serves 8
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Ingredients
Croissant custard pudding with strawberries
- 4 (200g) croissants
- 1/2 cup (160g) strawberry jam
- 80 gram white eating chocolate, chopped finely
- 2 1/2 cup (625ml) milk
- 2 1/3 cup (600ml) pouring cream
- 1/2 cup (110g) caster (superfine) sugar
- 1 teaspoon vanilla extract
- 6 eggs
- 250 gram strawberries, halved
- 1 tablespoon orange-flavoured liqueur
- 1 tablespoon icing (confectioners') sugar
Method
Croissant custard pudding with strawberries
- 1Grease 4.5-litre (18-cup) slow cooker bowl.
- 2Split croissants in half, spread cut-sides with jam, sprinkle chocolate over half the croissants, sandwich with remaining croissants. Place croissants in cooker.
- 3To make custard, combine milk, cream, sugar and extract in medium saucepan, bring to the boil. Whisk eggs in large bowl, gradually whisk in hot milk mixture. Pour custard over croissants, stand 10 minutes.
- 4Cook, covered, on low, about 2 hours 45 minutes, or until firm (do not lift the lid during the cooking process).
- 5Meanwhile, make macerated strawberries. Combine ingredients in medium bowl, stand 30 minutes.
- 6Remove bowl from cooker. Stand pudding 5 minutes before serving. Serve pudding with macerated strawberries and drizzled with a little extra cream.
Notes
It's important not to lift the lid during the cooking of the pudding, as the condensation runs down the side of the cooker and causes damp patches on the pudding.