Truly delicious, I have made this recipe as is many of times as is probably obvious from the multiple stains on my clipping. It is my belief that this clipping comes from an early 90's issue of Bon Appetit although I cannot find in on their website. So I am including a photo of the original recipe--this is a recipe that needs no tweaks other than to mention that I usually pre-heat my oven when I start and not after I have made the custard, which I make using a slightly different technique. I struggle not to eat the whole pan straight out of the oven and it is even harder to get me to share.
4 servings
3 TBS raisins
1/3 cup warm water
1 cup plus 1 TBS whipping cream
1 cup plus 1 TBS milk (I use whole milk)
1 vanilla bean, split lengthwise
Pinch of Salt
3 eggs
9 TBS sugar
3 small croissants, cut into 1/2-inch wide slices
2 TBS (1/4 stick) butter, melted
2 TBS powdered sugar
(Preheat oven to 375°F. This is my tweak--you can wait if you want.)
Combine raisins and water in bowl. Let stand 30 minutes. Drain well.
Bring cream, milk, vanilla bean and salt to simmer in heavy medium saucepan. Beat eggs and 9 TBS sugar to blend in medium bowl. (I beat this egg sugar combo until it is light yellow and softly peaks--it is how I learned in cooking school and I see no reason to mess with a method that results in smooth creamy custards). Gradually whisk in cream mixture. (Slower you do this the better-you want to gently warm the egg mixture so that it does not curdle.). Remove the vanilla bean; scrape out seeds into the custard and stir well.
Preheat oven to 375°F. (If you haven't already.) Lightly brush croissants with melted butter. Arrange in a 6-cup souffle dish. Sprinkle with raisins. Strain custard over croissant slices. Gently press slices down to absorb liquid. Sprinkle with 1 TBS powered sugar. Set dish in a large baking pan. Add enough hot water to the pan to come 1 inch up sides of pudding. Bake until tester comes out clean about 45 minutes.
Spoon pudding onto plates. Sprinkle remaining powdered sugar over each. Serve hot.
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