There was a time when while
eating in a restaurant, I used to follow the four course meal - appetizer,
starter, main course and dessert. But these days, I totally exclude the dessert
section. Because by the time I finish with soup and starter, my tummy is left
with hardly any space to accommodate main course, forget dessert. So in
restaurants I barely go for desserts these days.
However, at home it's a
different story altogether. I make pudding, mousse, trifle and everything is
consumed before even the main course of lunch or dinner is served. My hubby
would come back from office and scour the refrigerator for some eatable and
mousse, cake or pudding whatever there falls to his notice, he grabs and crams
into his mouth. So at home the order of the four course meal goes total upside
down with dessert coming first, main course in the middle and soup, if I
prepare, comes at the last.
The most disgusting part of
all is when while watching TV at night; my hubby sits with a packet of potato
chips even after a heavy fulfilling dinner. So many a time I have asked, warned
and pleaded him not to bring chips at home. It's not that I don't like them,
but since I know my own limitations and weakness, I rather prefer not to carry
fast food home than fighting with the temptation later and feel guilty
afterwards for consuming more calories than necessary. But all my words go in
his one ear and then out with the other.
Okay, now about the
croissant pudding, if you have croissants (small or big ones) staling in your
home for couple of days and you are at your wits' end as what to do with them,
round up the ingredients mentioned below and set about baking the pudding. It's
worth the effort, truly.
Ingredients:
Cooking time: 1 hr 40
minutes approx.
ü 12 croissants, 2-3 days old (cut into cube shapes)
ü 1 cup sugar
ü 1 chocolate bar (I have used Hershey's dark
chocolate bar)
ü 2 tbsp mango flavored custard powder (you
can use any flavor you want)
ü 2 cups of milk
ü 1 cup of whipping cream
ü 5 eggs
ü 1/2 cup of butter
Method:
1) In a saucepan, simmer
milk and whipping cream together on stove. Stir continuously to prevent milk
burning at the bottom. Meanwhile, in a cup, mix in custard sugar in 3 tbsp of
milk. When milk and cream mixture on stove begins to bubble up a bit, add the
custard powder diluted with milk. Stir vigorously to fold in the custard.
2) Turn the heat off and
add the chocolate bar. Stir continuously till chocolate melts into the
mixture.
3) Now, using a hand
blender, whisk eggs and sugar to a mixture of smooth consistency. Add the
chocolate mixture into this little by little, stirring continuously.
4) Pre-heat oven to 350
degree F or 180 degree C.
5) Grease a baking pan
with butter, and then arrange the croissant pieces uniformly in it. Pour the
egg and chocolate mixture over the croissants and if required, use a spoon to
distribute the mixture proportionately everywhere. Drizzle butter at the top.
Fold in. Let the breads soak the egg mixture for 15 minutes.
6) Then cover the baking
pan with an aluminum foil. Poke few times into the foil to make couple of
holes to let the steam out. Bake for about 45 minutes.
7) Take the pan out of
the oven. Unfold the foil. Again bake uncovered this time, for about 35-40
minutes till the pudding puffs up and is all set. To ensure that the baking
is complete, use a toothpick to poke at the centre of the pudding and if it
comes out clean, your pudding is ready.
8) Serve warm with a
scoop of your favourite ice-cream on top. (I like it without any ice-cream
though.)
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