Le Meridien Chocolate Croissant Pudding
with Jack Daniels Custard Sauce
Ingredients
Pudding
6 croissants
4 eggs
2 egg yolks
2/3 cup granulated sugar
1 (4 ounce) bar bittersweet or semisweet chocolate, coarsely chopped
2 cups heavy cream, softly whipped and refrigerated
Jack Daniels Custard Sauce
2 cups milk
6 egg yolks
2/3 cup granulated sugar
3 tablespoons Jack Daniels
Extra sugar (for sprinkling)
Instructions
For the pudding: Lightly butter a deep 9-inch baking dish. Set the oven at 375
degrees F.
Cut the croissants into coarse 1/2-inch pieces; set them aside.
With an electric
mixer set at medium speed, beat together the eggs, yolks and sugar for 5 minutes.
Meanwhile, in a bowl set over a saucepan of hot (not boiling) water, melt the
chocolate and remove it from the heat. Lift it off the water and wipe the moisture
from the bottom of the bowl.
Stir the chocolate into the whipped cream.
Add the croissants, then stir in the
egg-sugar mixture.
Pour into the baking dish. Set the dish in a roasting pan and pour enough boiling
water around the dish to come halfway up its sides.
Transfer the dish to the oven
and bake for 45 minutes or until the custard is set.
Leave the dish to cool in the water, then lift it out and wipe the water off
the bottom.
For the sauce: Scald the milk in a heavy-base saucepan.
In a bowl beat together the egg yolks and sugar. Pour a ladle of milk into the
eggs, stir thoroughly, then pour the egg mixture into the saucepan of milk.
With a wooden spoon, stir over gentle heat to thicken the sauce, but do not let
it boil or it will curdle. The sauce is done when it coats the back of the spoon.
Immediately strain the sauce into a bowl, stir in the Jack Daniels, and sprinkle
the top of the sauce with a very light coating of sugar.
Spoon the croissant pudding onto dessert plates and pour the sauce over each
serving.
Serve at once.
Serves 6 to 8.
Posted by FootsieBear at Recipe Goldmine 11/1/2001 5:58 am.