Sweet and comforting.
Ingredients
Serves 4
- 4 egg yolks
- 125g golden caster sugar
- 250ml milk
- 250ml cream
- 2 croissants, torn into chunks
- 125g fresh raspberries
- whipped cream, to serve
Method
- Preheat the oven to 150°C.
- Beat the egg yolks and sugar together. Add the milk and cream and whisk vigorously.
- Scatter the torn croissants evenly over the base of a baking dish, followed by the raspberries. Pour the egg mixture over the top, scraping the bowl thoroughly. Press the croissants down to make sure they are well soaked.
- Put the dish in a snug-fitting roasting tin to make a water bath – this will prevent the eggs from scrambling and will help to keep the pudding light. Boil a kettle and pour the hot water into the tin until it comes halfway up the sides of the baking dish. Bake in the oven for 40 minutes, by which time the custard will have set and the top will be lightly crisp.
- Serve at room temperature with a little whipped cream.
