Croissant Pudding with Chocolate Kahlua Sauce |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 9 |
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These custards puff up slightly while baking, creating beautiful, golden crowns. Kahlua brings a mild coffee flavor to the heavenly chocolate sauce.Cheryl Tucker, Houston, Texas Ingredients:
6 croissants, torn into pieces |
4 egg yolks |
2 eggs |
3 cups heavy whipping cream |
2-1/4 cups sugar |
1-1/2 cups half-and-half cream |
4-1/2 teaspoons vanilla extract |
1-1/2 teaspoons salt |
sauce: |
2 ounces unsweetened chocolate, coarsely chopped |
2 tablespoons butter |
1 cup sugar |
1/2 cup evaporated milk |
dash salt |
3 tablespoons kahlua (coffee liqueur) |
Directions:
1. Divide croissant pieces among nine greased 10-oz. ramekins or custard cups. Place on baking sheets.
2. In a large bowl, combine the egg yolks, eggs, cream, sugar, half-and-half, vanilla and salt. Pour over croissant pieces; let stand for 15 minutes or until croissants are softened. Bake at 325° for 40-45 minutes or until a knife inserted near the center comes out clean.
3. For sauce, in a small saucepan, melt chocolate and butter over medium-low heat. Add the sugar, milk and salt; cook and stir for 3-4 minutes or until thickened. Remove from the heat; stir in Kahlua. Serve with warm pudding. Yield: 9 servings.
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