Croissant, CHOCOLATE and pear pudding
30ml (1 tbsp) dark rum 60ml (4 tbsp) castor sugar 50g chocolate chips
Serves 6 EASY 1 hr
whipped cream, to serve
THE FLAVOUR COMBINATIONS 15ml (1 tbsp) butter 1 pear, peeled, cored and thinly sliced 3 croissants 60ml (4 tbsp) Nutella 50g aked almonds 3 extra large eggs 200ml fresh cream 60ml (4 tbsp) milk
HOW TO DO IT Preheat the oven to 180ËšC. Place a large frying pan over medium-high heat and melt the butter. Fry the pear slices, 5 minutes in total. Remove from pan and set aside in a medium bowl. Lightly grease a round, ovenproof dish with a diameter of about 16cm, 7cm deep. Set aside until needed. Slice open the croissants and spread Nutella
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generously inside one of the croissant halves. Sprinkle with the flaked almonds, close the croissants and slice widthways into 2 pieces. Repeat these steps with the remaining croissants. Place the croissant pieces in the greased dish and layer the fried pears among the croissants. Whisk the eggs, fresh cream, milk, rum and castor sugar in a jug until combined. Pour the mixture over the croissants and allow to rest at room temperature, 10 minutes. Sprinkle over the chocolate chips and bake the pudding, 40 minutes or until the custard has set. Serve with whipped cream.
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foodandhome.co.za
OCTOBER 2017
23