1 pint Milk
1 pint Double Cream
1 Vanilla Pod
9 Egg Yolks
150g Caster Sugar
5 Large Croissants
25g/1oz Butter, melted
100g White Chocolate, grated
100ml single malt whisky
½ lt / 18fl oz vanilla ice cream
- White Chocolate and Whisky Croissant Butter Pudding
- Cook time: 60min
- Difficulty: medium
- Serves: 6
Pre-heat the oven to 175°C. Pour the milk and cream into a pan, add the vanilla pod, and gradually bring to the boil.
Place the eggs and sugar together in the mixing bowl and whisk together.
While the cream is heating, slice the croissants and place into the individual metal rings ( 1 inch deep 3 inch wide ) line each one with clingfilm and place into an ovenproof dish, slightly overlapping the pieces place the sliced croissant . Sprinkle with sultanas and pour over the butter.
Once the cream has boiled, take it off the heat. Add the egg mixture and chocolate and stir well. Set on one side to allow the chocolate to melt, stirring occasionally then add the whisky.
Next, using a sieve, strain the cream and pour over the croissants, cover the tray with foil and bake in the oven for 15-20 minutes or until almost set.
Remove from the oven, allow to cool slightly dust with icing sugar. Caramelize the topping using a blow-torch then serve with the vanilla ice cream.