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Receta Individual Chocolate Croissant Bread Puddings
by Global Cookbook

Individual Chocolate Croissant Bread Puddings
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Ingredientes

  • 2 lrg Croissants (about 6 ozs. total), cut in 1/2" cubes
  • 5 ounce Bittersweet chocolate
  • 2 c. Whipping cream
  • 1/2 x Vanilla beans, split lenghwise
  • 4 lrg Egg yolks
  • 1/2 c. Sugar

Direcciones

  1. Preheat oven to 350. Arrange croissant cubes on a large baking sheet. Bake till golden, about 10 min. Cold. Reduce oven temperature to
  2. Divide chocolate among six 3/4 c. custard c.. Top with croissant cubes, dividing equally. Pour 2 c. of cream into a heavy medium saucepan.
  3. Scrape in seeds from vanilla bean; add in bean. Bring to a simmer over medium heat. Remove from heat. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk in warm lowfat milk mix. Throw away vanilla bean. Pour custard over chocolate and croissants, dividing equally.
  4. Place c. in a large baking pan. Add in sufficient water to baking pan to come halfway up sides of c.. Bake puddings till set, about 40 min.
  5. Remove from water; cold slightly. Serve hot or possibly at room temperature.