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Passionfruit Custard Croissant Pudding

UHT (Long Life) MilkButter CustardWhipping Cream
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Recipe Information

6

serves:

30 min

prep time:

25 min

cook time:

an image of easy

easy

difficulty:

Ingredients:

  • 6 medium sized all-butter croissants
  • 80g First Choice Butter, melted
  • 30ml passionfruit pulp

For the Custard:

  • 750ml First Choice Custard
  • 350ml First Choice Milk
  • Zest of 2 lemons
  • 4 eggs
  • 100g castor sugar
  • 80ml passionfruit pulp

For serving:

  • 200ml First Choice Whipping Cream
  • Passionfruit pulp for drizzling
  • Icing sugar for dusting

Preparation method:

  1. Preheat the oven to 170°C.
  2. Combine the 80g melted butter and the 30ml passionfruit pulp.
  3. Cut the croissants in half, horizontally and brush with the melted butter and passionfruit pulp. Sandwich the croissants together again and cut in half. Place into a rectangular ovenproof baking dish.
  4. Combine the custard, milk and lemon zest in a saucepan and heat – do not allow to boil.
  5. Beat the eggs and the castor sugar together and add the warm custard mixture to the eggs whilst stirring.
  6. Add the passionfruit pulp. Pour the mixture over the croissant halves.
  7. Set aside for 15 minutes to allow the croissants to soak up the custard (optional).
  8. Bake the pudding in the oven for about 25 minutes until golden brown. Cool on a cooling rack.
  9. Whip the cream and spoon dollops of cream on the pudding. Drizzle over some more passionfruit pulp.
  10. Dust with icing sugar and serve.