| 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>
A Message from our Provider:
“Luck has nothing to do with it”