| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 6 |
lg |
Croissants |
| 10 |
|
Egg yolks |
| 4 |
|
Whole eggs |
| 14 |
oz |
Sugar |
| 1 |
l |
Milk |
| 1 |
l |
Cream |
| 1 |
|
Vanilla pod |
| 8 |
oz |
Good white chocolate |
| 2 |
oz |
Sultanas |
| 3 |
oz |
Butter |
| 30 |
ml |
Whisky |
|
|
Icing sugar |
|
|
Apricot jam |
|
|
Ice cream |
INSTRUCTIONS
Place the yolks and whole eggs into a bowl together with the sugar.
Bring the milk, cream and vanilla to the boil and add to the eggs and
mix well.
Add the chocolate and leave to one side to melt. Next cut the
croissants into slices and place in an ovenproof dish. Add the
sultanas on the top and the melted butter.
Place the whisky in to the cream mixture and pass the mix onto the
bread. Cover with tin foil and bake in the oven for about 30 minutes
at 200C or until half set.
Remove from the oven, cover with the jam, dust with icing sugar and
using a blow torch caramelise the top. Serve at room temperature,
with some ice cream.
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