Thursday, 4 November 2010
These delicious puddings were a great little discovery.
Based on Haalo’s Caramel Croissant Pudding, I used up all the leftovers in the fridge and cupboard to make an elegant and unique dessert that was not only tasty but soul-satisfying on a cold night.
You could make it with any combination of fruits and liqueurs.
Earl Grey & Pear Tea Cup Puddings
Anna’s very own recipe. Serves 2.
2 stale mini-croissants
1 pear, cored & peeled
4 dried pears, finely chopped
1 teaspoon butter
50g (¼ cup) vanilla sugar
20ml (1 tablespoon) water
1 tablespoon loose earl grey tea leaves
125ml (½ cup) double cream
40ml (2 tablespoons) poire williams eau de vie
1 egg, beaten
1. Preheat the oven to 180°C.
2. Chop the fresh pear into small pieces. In a saucepan, heat with butter over low heat for around 5 minutes until moisture is reduced and pear starts to break down. Break up further with fork into a lumpy purée.
3. Tear the croissants into small pieces and layer into oven-proof tea cups with pieces of dried pear and pear purée.
4. Put the caster sugar, eau de vie, water and earl grey tea into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat. Bring to the boil then simmer for 2 minutes to release the flavours of the tea.
5. Strain the syrup into a new saucepan, discarding the tea leaves and then add the cream to the earl grey syrup.
6. Turn heat down to low and heat the mixture to a simmer.
7. Take off the heat and, still whisking, add the beaten egg.
8. Pour the custard over the croissants. Leave to steep for 10 minutes if the croissants are very stale.
9. Place the tea cups on a baking tray and bake in the oven for 40 minutes.
10. Serve warm with honey-lavender ice cream.
Note: Alternatively, substitute poire williams eau de vie with amaretto.