Quince croissant pudding
|1||quince — baked|
|400 ml||milk — full cream|
|2 Tbs||sugar — extra dusting|
|1 tsp||vanilla — paste or essence|
Preheat oven to 180 C.
Butter 4 large oven proof cups or ramekins or a 1l pie dish.
Cover the bottom of the dish with quinces and make sure to also add a good spoon or two of their cooking syrup.
You can cut the fruit in smaller slivers if you like.
Slice the croissants thinly, pile on top of the fruit. (You can also layer the fruit and the croissant slices).
Mix the eggs, milk, sugar and vanilla.
Pour milk mix over the croissants and dust the top with a spoon or three brown sugar.
Place the ramekins (or baking dish) in a roasting tin.
Fill the roasting with boiling water until it comes to half way up the sides of the ramekin or baking dish.
Bake until the tops are golden and the custard is just set.
Should be 15 minutes for cups and about 30 minutes for a big dish.
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