Don’t get me wrong, I love following recipes, but I do love those lazy weekend afternoons where you are in the mood to experiment.
One such afternoon recently was when we had a couple of leftover croissants. Most kind of pastries and buns can be sliced thinly and easily adapted into a bread and butter type pudding. We also had a combination of fruit (an apple, fresh blueberries, frozen blackberries) and I made gloriously thick and smooth vanilla custard for the first time.
With two croissants you can easily make 4 ramekins of croissant-y, custard-y goodness. I experimented with the fruit. Apples (any dessert variety) should be grated at the last moment before assembling your layered pud, and of course a sprinkling of cinnamon can
should be stirred in, depending on preference. Handfuls of frozen or fresh berries should be thrown in over the course of a couple of layers. Don’t be scared to layer up and squeeze your croissant slices down so they can absorb the custard. Of course you can use a tin of shop bought custard but I can recommend the Primrose Bakery vanilla custard recipe – truly delicious and with a more than sufficient vanilla flavour.
- 4 ramekins/dessert pots
- 400g tin custard/home made cooled custard
- 2 croissants
- your choice of fruit, i used; one apple (grated), a handful of fresh blueberries and frozen blackberries when testing.
- light brown sugar for sprinking and berries to decorate.
- Preheat the oven to 170 degrees (fan).
- Thinly slice the croissants.
- Layer up your ramekins, starting and ending with the custard. Before topping with the final layer, press down your final croissant layer to ensure that the pastry absorbs the custard topping.
- Sprinkle with brown sugar and bake for 15 minutes.