Apple and caramel croissant pudding

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 diameter round mold

Preparation

• Heat the milk with lemon peel and cinnamon stick over medium heat 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 for 1 hour and 15 minutes in a water bath at 350°F (180°C).
• Let it cool down and carefully unmold.
  
• Top with some whipped cream.

Observations

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

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

* Likewise, you can use any pastry you have at home or prefer, even with pieces of bread it works. Just remember, the more flavor the pastry has, the more flavor your pudding will have.

Questions

Photos of members who cooked this recipe

Comments