Croissant Pot de Creme Recipe

From Dorothy McNett's Recipe Book.

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Croissant Pot de Creme

From Dorothy McNett's recipes at

3 - 4 croissants
2 cups cream
1 vanilla bean (or use 1/2 teaspoon vanilla bean paste)
4 egg yolks
1/2 cup raw sugar
pinch of fine sea salt
1/2 - 3/4 cup chopped semi-sweet chocolate

Preheat oven to 350 degrees. Cut the croissants into small chunks and place on a baking sheet and brown them in the oven for about 10 minutes or so, until nicely browned but not burned. Remove from oven, reduce heat to 325 degrees. Pour the cream into a glass batter bowl. Cut the vanilla bean lengthwise and with the tip of a sharp knife scrape out the seeds and put into the cream. OR, use 1/2 teaspon vanilla bean paste! Heat in microwave 2 minutes. In another bowl, whisk the egg yolks with the sugar and salt until well blended. Slowly add the warm cream, whisking well. In the bottom of 6 - 8 ramekins or custard cups, place the pieces of toasted croissants and the chopped chocolate. Pour over the warm mixture and bake in a hot water bath for about 40 minutes. Remove ramekins from the hot water bath and allow to cool, or serve while warm but not hot.

Recipe created 2017-09-25.

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