Crois­sant bread pud­ding cups

YOU Best Recipes: Braai - - Contents -


250 g raisins

250 ml (1 c) brandy 8 crois­sants, bro­ken

into chunks

200 g un­salted but­ter,

melted CUS­TARD

250 ml (1 c) cas­tor sugar 5 egg yolks seeds of 1 vanilla pod 500 ml (2 c) dou­ble

(thick) cream

500 ml (2 c) milk ex­tra home­made or

bought cus­tard to serve

Pre­heat the oven or a ket­tle braai to 170 °C (mod­er­ate heat). Grease 6-8 ramekins with but­ter.

1 Bread Put the raisins in a bowl, add the brandy and set aside to soak for 1 hour.

2 Di­vide the crois­sant chunks among the ramekins and pour the melted but­ter over.

3 Sprin­kle the raisins and brandy over the crois­sants. 4 Cus­tard Whisk the cas­tor sugar and egg yolks to­gether un­til smooth. Add the vanilla seeds.

5 Whisk the cream and milk into the egg mix­ture and pour over the crois­sants. Place the ramekins in an oven­proof dish and fill with boil­ing wa­ter to halfway up the sides of the ramekins. Bake in the oven or ket­tle braai for 35-40 min­utes or un­til brown and crisp. 6 Serve hot with cus­tard.


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