| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 2 | lg | Croissants (about 6 ozs. total); cut in 1/2" cubes |
| 5 | oz | Bittersweet chocolate |
| 2 | c | Whipping cream |
| 1/2 | Vanilla beans; split lenghwise | |
| 4 | lg | Egg yolks |
| 1/2 | c | Sugar |
INSTRUCTIONS
Preheat oven to 350. Arrange croissant cubes on a large baking sheet. Bake until golden brown, about 10 minutes. Cool. Reduce oven temperature to 325. Divide chocolate among six 3/4 cup custard cups. Top with croissant cubes, dividing equally. Pour 2 cups of cream into a heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium heat. Remove from heat. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk in hot milk mixture. Discard vanilla bean. Pour custard over chocolate and croissants, dividing equally. Place cups in a large baking pan. Add enough water to baking pan to come halfway up sides of cups. Bake puddings until set, about 40 minutes. Remove from water; cool slightly. Serve warm or at room temperature. Posted to FOODWINE Digest 13 November 96 Date: Thu, 14 Nov 1996 11:24:26 -0500 From: Laura Hunter <LHunter722@AOL.COM>
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