Pear and Cho­co­late Crois­sant Pud­ding

Dish - Everyday Dish - - Desserts -

Pre­heat the oven to 180°C.

Halve the pears, scoop out the cores with a tea­spoon then cut each half into 2 thick slices. Melt the but­ter and sugar in a large sauté pan and cook the pears in batches un­til just ten­der and golden on both sides but not fall­ing apart, trans­fer­ring to a plate as they are cooked.

Cut each crois­sant into 4 and ar­range them in the bak­ing dish. Nes­tle the pears in be­tween so the stem end is point­ing up.

Whisk the eggs, milk, cream, brandy and sugar in a jug then pour evenly over the top of the crois­sants. Bake for 30–35 min­utes un­til puffed and golden and the cus­tard is set in the cen­tre.

To serve: Rest the pud­ding for 15 min­utes then dust with ic­ing sugar and serve. Serves 8

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