Apple and caramel pudding with croissants

Ingredients

For the pudding:

• 900 ml milk
• 1 piece of lemon peel
• 1 cinnamon stick
• 3 croissants (or any day-old pastry)
• 4 eggs
• 100 g sugar
• 3 apples
• 20 g butter

For the caramel:

• 70 g sugar
• some water

Materials

• 18 cm round cake tin

Preparation

• Heat the milk with the lemon peel and cinnamon stick over medium heat, then leave to infuse for 15 minutes.
• Peel and cut the apples. Place them in a bowl with butter and microwave for 4 minutes. Set aside.
  
• Beat the eggs with the sugar. Set aside.
• Remove the milk from heat. Take out the lemon peel and the cinnamon stick. Add the croissant pieces. Let soak for 5 minutes.
  
• Pour the milk mixture into a bowl and add the eggs, sugar, and cooked apples. Grease the mold with butter.
• For the caramel: In a saucepan over medium heat, heat the sugar with a little water until caramel forms. Immediately pour it into the bottom of the greased mold.
  
• Pour the pudding mixture over the caramel and bake in a water bath (place the mold in a baking dish filled with water) for 1 hour and 15 minutes at 350°F (180°C), using the convection setting.
• Let it cool, carefully unmold, and enjoy!
  
• Top with lightly whipped cream.

Observations

* Don't hesitate to serve it with whipped cream, lightly whipped cream, or even vanilla ice cream.

* You can infuse the milk with whatever you like (cinnamon, vanilla, orange peel, lemon peel, coffee...)

* You can also use whatever pastries you have at home or prefer; even pieces of bread will work. Just remember, the more flavor the pastry has, the more flavor your pudding will have.

Attributes

Questions

Photos of members who cooked this recipe