Caramelised White Chocolate and Whisky, Croissant Butter
Caramelised White Chocolate and Whisky, Croissant Butter:
6 large croissants 10 egg yolks 4 whole eggs 14 oz sugar 1L milk 1L cream 1 vanilla pod 8 oz good white chocolate 2 oz sultanas 3 oz butter 30 ml Whisky Icing sugar Apricot jam Ice cream Place the yolks and whole eggs into a bowl together with the sugar. Bring the milk, cream and vanilla to the boil and add to the eggs and mix well. Add the chocolate and leave to one side to melt. Next cut the croissants into slices and place in an ovenproof dish. Add the sultanas on the top and the melted butter. Place the whisky in to the cream mixture and pass the mix onto the bread. Cover with tin foil and bake in the oven for about 30 minutes at 200C or until half set. Remove from the oven, cover with the jam, dust with icing sugar and using a blow torch caramelise the top. Serve at room temperature, with some ice cream. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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