Butter croissant pudding with mint chocolate custard
A delicious chocolatey pudding made with After Eight, the nation's favourite after dinner mint.
- Preparation: 10 mins
- Cooking: 25 mins
- Serves: 4
What you need:
- 3 reduced fat butter croissants
- 8 After Eight mints, roughly chopped
- 250ml semi skimmed milk
- 150ml half fat thick cream
- 2 medium eggs
- 1/2 tsp vanilla bean extract
- 2 tsp golden caster sugar, for the top
To serve:
- 1tbsp icing sugar for dusting
What you do:
- Preheat the oven to 160°C, 325°F, Gas Mark 3. Grease a 20 cm (approximately 1 litre) baking dish.
- Slice the croissants thickly and arrange the slices in the dish, scattered with the After Eight mints. In a large jug, beat the milk, cream, eggs and vanilla. Slowly pour the mixture over the croissants and sprinkle with sugar.
- Place the dish in a deep roasting pan and pour enough boiling water to come half way up the sides. Bake for 25 - 30 minutes until the custard is softly set (has a slight wobble) and the top is puffy and golden. Dust with icing sugar and serve warm.
Cook's tip:
This is fabulous when made with slices of Panettone instead of croissant. You can prepare it a little in advance and keep in the fridge until ready to bake.
This page can be found at: http://www.secretsauce.co.uk/cakes-desserts/mint-recipes/butter-croissant-pud-with-mint-chocolate-custard/
After Eight
Nestle have been making some of the nation's favourite chocolate bars, sweets and sugar confectionery for over 100 years, including everyone's favourite after dinner mint, the After Eight.
