Lemon Curd Croissant Pudding
Photography by Aaron McLean.
This is my idea of the perfect pudding. The tips of the croissants are golden and crispy with a silky lemon custard encasing the bases. Served with gorgeous berry coulis and yoghurt, I’d be happy with just a large bowl of this dessert for dinner.
Serves: 6
INGREDIENTS
6 large croissants
1 cup lemon curd
1½ cups milk
½ cup cream
½ cup caster sugar
finely grated zest 1 large lemon
1 teaspoon vanilla extract
3 eggs
To serve
icing sugar for dusting
thick plain yoghurt
berry coulis (I used Dollop)
6-7 cup capacity oven-proof baking dish
roasting dish which baking dish will fit inside
METHOD
Preheat the oven to 180˚C.
Cut the croissants in half. Spread the cut sides with lemon curd and arrange in the baking dish.
Whisk all the remaining ingredients together and pour over the croissants. Leave for 15 minutes, regularly spooning the egg mixture over the pieces of croissant so they are all soaked in custard.
Place the pudding in a roasting dish and pour in enough hot tap water to come halfway up the sides of the dish. This will ensure the lemon custard is lovely and silky when cooked.
Bake for 35-40 minutes, loosely covering the top with foil if the dessert is getting too brown. The custard should be just set around the croissants.
To serve: Dust the pudding with icing sugar and serve with yoghurt and berry coulis.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.