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Categories:Viewed: 55 - Published at: a year ago
Ingredients
- 2 cups milk
- 1 14 cups heavy cream
- 1 vanilla bean
- 5 ounces semisweet chocolate, finely chopped
- 12 cup sugar
- 5 eggs
- 1 pinch salt
- 5 croissants, cut into 1-inch pieces and day old
- 4 ounces semisweet chocolate, cut into 1/2-inch pieces
Method
- Preheat an oven to 325F Lightly butter a 2-quart oval au gratin dish.
- Pour the milk and cream into a heavy saucepan.
- Place the vanilla bean on a work surface.
- Using a small, sharp knife, cut the bean in half lengthwise.
- Using the knife tip, scrape the seeds from the bean, then add the seeds and bean halves to the milk mixture.
- Bring to a simmer over medium-high heat.
- Remove from the heat, cover and let stand for 30 minutes.
- Return the saucepan to medium-high heat and bring to a simmer.
- Remove from the heat and whisk in the 5 oz.
- finely chopped chocolate until smooth.
- In a heatproof bowl, whisk together the sugar, eggs and salt until blended.
- Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.
- Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.
- Pour the mixture through a fine-mesh sieve set over a large bowl.
- Add the croissants and stir to combine.
- Let stand for 20 minutes, occasionally pressing the croissants into the custard.
- Stir 3 oz.
- of the chopped chocolate into the croissant mixture and transfer to the prepared dish.
- Sprinkle the remaining chopped chocolate on top.
- Bake until a knife inserted near the center of the pudding comes out almost clean, 40 to 45 minutes.
- Serve warm or at room temperature.
- Accompany each serving with a drizzle of caramel sauce and a dollop of whipped cream.
- Serves 8.