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Marmalade croissant puddings

You'll need

4 plain croissants, halved 50 gm softened butter For spreading: marmalade or jam of your choice 300 ml pouring cream 100 ml milk Scraped seeds of 1 vanilla bean Finely grated rind of 1 orange 3 eggs 1 egg yolk 90 gm caster sugar To serve: pure icing sugar, for dusting and vanilla ice-cream (optional)


  • 01
  • Preheat oven to 170C and preheat grill to high. Place croissants cut-side up on a baking tray and grill until toasted (1-2 minutes). Cool slightly, then spread with butter and a little jam.
  • 02
  • Bring cream, milk, vanilla seeds and orange rind to the simmer over medium-high heat. Whisk eggs, yolk and sugar in a bowl to combine, then pour into cream mixture and whisk until thickened. Remove from heat.
  • 03
  • Coarsely tear croissants into large pieces and arrange in 4 buttered and sugared 400ml ramekins. Pour cream mixture into ramekins, stand for 5 minutes to soak, then bake until set and golden (10-15 minutes). Serve hot, dusted with icing sugar and with vanilla ice-cream.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2014

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