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Croissant Suzette Pudding

Recipe Created For
Baking Dish
Main Ingredient
Bread
Cook Time
Under 1 hr.
Serving Size
4-6

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STONEWARE

Quality Performance

Le Creuset stoneware is perfectly suited to baking pies, quiches, casseroles and more. It heats evenly, to prevent hot spots and cook food in a uniform fashion. The result is a golden brown crust with fully cooked ingredients throughout.


Superior Finish

The smooth, impermeable glaze resists staining and easily releases foods, making cleanup a breeze.


Versatile

Stoneware is safe for the oven, broiler and microwave. And because it resists stains and odors, it’s ideal for storing foods in the refrigerator or freezer.

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Christmas in Paris Gift Guide
Christmas in Paris Gift Guide
Christmas in Paris Gift Guide
Croissant Suzette Pudding

Created for the 1 qt. Signature Oval Baker

Ingredients

  • 1 1/2 cups cream
  • 1 orange, divided
  • 3 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup dark rum
  • Pinch of salt
  • 1/4 teaspoon vanilla extract
  • 1 cinnamon stick or 1/4 teaspoon ground cinnamon
  • 6 large croissants

Preparation

Preheat oven to 375 F.

Pour the cream into the oval baker. Slice the orange peel into thin strips, then add to the cream. Set the baker over medium heat and bring to a simmer. Turn off the heat and allow to steep for 10 minutes.

In a bowl, whisk the egg yolks with the sugar until the mixture is pale yellow. Remove the orange peels from the cream and pour half the cream into the egg yolks. Whisk until smooth.

Add this egg yolk mixture back to the remaining cream in the baking dish. Cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Turn off the heat and whisk in the rum, salt and vanilla. Grate the cinnamon into the mixture and whisk to combine.

Tear up the croissants and add them to the cream mixture. Bake the pudding in the oven for 15 minutes, until it is set and bubbly around the sides. Garnish with extra cinnamon and orange segments to serve.

LCR-2319
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