ingredients
SERVES 4
6 x 1 day old croissants
4oz unsalted butter
6oz Californian raisins
2 eggs
5 egg yolks
2oz unrefined caster sugar
¼ pt milk
¾ pt double cream
1 espresso cup of strong coffee
1 vanilla pod
Topping
¼ pt whipped cream
2oz grated dark chocolate
Icing sugar to dust
Method
- Put the milk, double cream, coffee and opened vanilla pod into a sauce pan and bring to the boil
- Whisk the eggs, yolks and caster sugar together
- Meanwhile slice the croissants in half lengthwise
- Use 1oz butter to grease an ovenproof dish
- Using 3oz butter, spread this on the cut sides of the croissants
- Lay half of them on the base of the dish, butter side up
- Sprinkle with raisins and lay croissants on top
- Let the boiled cream cool a little, pour onto the egg mixture stirring all the time
- Put back onto heat and stir to start to thicken, take off immediately
- Strain half over the croissants mixture and allow to soak in for 15 minutes gradually straining over the rest of the mix until all is in the dish
- Cook ‘an Bain Marie’ until set
- Take out and allow to cool for 10 minutes
- Pipe a line of whipped cream up the middle of the pudding, sprinkle the grated chocolate over the cream and dust the whole thing with icing sugar, serve