The Pampered Chef ® Lemon & White Chocolate Croissant Pudding

“Amazingly easy to prepare, fresh lemon curd is the star of this decadent pudding. Use the microwave to quickly turn a few ingredients into a beautiful lemon curd”

Lemon Curd

2 lemons
2 eggs
1 egg yolk
70 g (2 1/2 oz) caster sugar
25 g (1 oz) chilled butter, cut into pieces

Croissant Pudding
1 lemon
175 ml (6 fl oz) single cream
2 eggs
70 g (2 1/2 oz) caster sugar
225 g (8 oz) croissants
85 g (3 oz) good quality white chocolate
50g whole blanched almonds

Icing sugar

1. For lemon curd, finely zest lemons using Microplane Zester. Juice lemons with Citrus Press to measure 60 ml. Using Mini Stainless Whisk eggs, yolk, sugar, butter, lemon juice and zest in Small Batter Bowl or 750ml Prep Bowl. Microwave on HIGH 1 minute; whisk. Microwave on HIGH an additional 2 minutes; whisking after every 30-second interval or until slightly thickened. Cover with lid; refrigerate until ready to use.

2. For pudding, preheat oven to 180°C/350°F/Gas 4. Zest lemon using Microplane Zester to measure 2 teaspoons. Juice lemon to measure 2 tablespoons.

3. Whisk cream, eggs, sugar, lemon zest and juice in Classic Batter Bowl. Add toasted croissant pieces to bowl; gently stir using Mix ‘N Scraper® to coat (croissant pieces will absorb milk mixture).

4. Lightly spray Mini-Baker with vegetable oil using Kitchen Spritzer. Place half of the croissant mixture into baker. Grate white chocolate over croissants using Rotary Grater fitted with coarse grating drum. Spoon lemon curd over chocolate. Top with remaining croissant pieces, and sprinkle over almonds chopped with Food Chopper.

5. Bake 30-35 minutes or until golden brown. Remove from oven; cool 8 minutes. Sprinkle with icing sugar using Flour/Sugar Shaker and serve.

Cook’s Tip: To toast croissant pieces, preheat oven to 180°C/350°F/Gas 4. Cut croissants into 1 cm/1/2-inch pieces. Arrange pieces over Medium Bar Pan. Bake 10-12 minutes or until crisp and golden; remove from oven and cool.


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