| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
La times, Latimes1 |
12 |
servings |
INGREDIENTS
| 6 |
|
Chocolate-filled croissants; cut 1" pieces |
| 2 1/2 |
c |
Whipping cream |
| 1 |
c |
Milk |
| 1 |
|
Vanilla bean; split lengthwise |
| 10 |
|
Egg yolks |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Bourbon |
INSTRUCTIONS
Divide croissant pieces among 6 (6-inch) gratin dishes. Bring cream,
1/2 cup milk and vanilla bean to boil. Remove from heat, cover and
let steep 30 minutes. Remove vanilla bean and scrape seeds into cream
mixture. Whisk 7 egg yolks and sugar together. Gradually whisk into
cream mixture. Strain. Divide custard over croissants in gratin
dishes. If desired, recipe can be prepared to this point,
refrigerated and baked just before serving. Place gratin dishes in
two baking pans. Add hot water to come 1/2 way up sides of gratin
dishes. Bake at 300 degrees until set, 30 to 40 minutes. Place
remaining 3 egg yolks in small bowl. Whisk in 1/4 cup sugar. Bring 1
cup milk to boil. Gradually stir into egg yolks. Return mixture to
saucepan and cook and stir constantly 5 minutes over low-medium heat.
Strain. Stir in Bourbon. Pour into bowl and set in bowl of ice.
Refrigerate until ready to serve. At serving time, serve in sauce
boat so guests can add sauce as desired. Yields 6 large or 12 medium
servings.
Each medium serving: 352 calories; 119 mg sodium; 297 mg cholesterol;
27 grams fat; 22 grams carbohydrates; 5 grams protein; 0 fiber
Recipe Source: Los Angeles Times - 10-28-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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