Serves 4-6
Preparation time: 20 minutes
Standing time: 1 hour
Cooking time: 35-40 minutes
Ingredients:
- 4 pains au chocolat or chocolate croissants
- 100 g (4 oz) dark chocolate, roughly broken into pieces
- 300 ml (1/2 pt) milk
- 568 ml carton double cream
- pinch of freshly grated nutmeg
- 4 large egg yolks
- 170 g tube Carnation Condensed Milk
- icing sugar, to dust
Method:
- Grease a 2.4 litre (41/4 pt) ovenproof pudding dish.
- Cut each croissant into three and arrange in the dish. Place the chocolate in a saucepan with the milk, cream and nutmeg and heat gently until the chocolate has melted.
- In a large bowl, whisk together the egg yolks and the condensed milk, then gradually beat in the hot chocolate cream.
- Pour the mixture over the croissants, then press them down into the mixture and leave to stand for 1 hour.
- Preheat the oven to 180°C, 350°F, Gas Mark 4.
- Place the dish in a deep roasting tin and fill the tin with enough boiling water to come two-thirds up the sides of the dish. Bake for 30-40 minutes or until just set and a bit wobbly. Dust liberally with icing sugar.
- Cook's tip: Use croissants that are a couple of days old so the recipe holds together properly.
