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Pear & almond croissant puddings
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1 vanilla pod, halved lengthways, seeds scraped with a knife
250ml whole milk
300ml double cream
2 British Blacktail Large Free Range Eggs
25g golden caster sugar
4 almond croissants, cut into 2cm slices
2 No.1 Best of British Pears, peeled, halved, coredand sliced
100g marzipan, chopped into small pieces
25g flaked almonds
1. Preheat the oven to 180°C, gas mark 4. Place the vanilla pod, the seeds, milk and cream in a small pan and heat gently until just beginning to bubble at the edges. Remove from the heat.
2. Meanwhile, beat the eggs with all but 1 tsp of the sugar. Discard the vanilla pod from the milk, then gradually whisk the hot mixture into the eggs.
3. Arrange alternating pieces of the croissant and pear between 8 ramekins or small ovenproof dishes. Scatter over the marzipan pieces.
4. Pour over the custard mixture and leave to soak for 15 minutes. Sprinkle over the flaked almonds and remaining sugar and bake for 20-25 minutes, until golden and softly set.
Typical values per serving:
This recipe was first published in October 2019.