ClemenGold® and Custard Croissant Pudding
Combine the zesty juiciness of ClemenGold® mandarins with deliciously creamy custard and the comforting satisfaction of buttery croissants!
Recipe by: Thando Manyoni
Serves: 8-12
Time: 1 hour 30 minutes
Ingredients:
- For the ClemenGold® curd:
- 3 large eggs
- ¾ cup sugar
- 1 tbsp ClemenGold® zest
- ½ cup ClemenGold® juice
- 100g butter, cubed
For the pudding: - 2 cups cream
- 1 cup milk
- 4 egg yolks
- ¼ cup sugar
- 1 tsp vanilla essence
- 8 croissants
- 1 ClemenGold® , zested
To serve: - 1L vanilla custard
- Sliced ClemenGold® mandarins
How To Make:
- Preheat the oven to 180C
- Make the curd by placing the eggs and sugar in small pot, whisk to combine.
- Add the mandarin juice, zest and butter and cook gently over a medium-low heat whisking constantly until the mixture thickens and coats the back of a spoon.
- Strain through a sieve and into a bowl to remove any lumps.
- Transfer to a bowl and lay plastic wrap directly on the surface of the curd.
- Chill for 30 minutes or until cooled and thickened.
- To make the pudding, heat the cream and milk until just simmering then remove from the heat.
- In a separate bowl whisk the egg yolks and sugar together.
- Pour 1/3 of the cream mixture into the egg mixture, whisking vigorously while pouring.
- Add the egg mixture to the cream mixture. Stir in the vanilla essence and mandarin zest.
- Cut the croissant open and spread the ClemenGold® curd. Arrange the croissants in an ovenproof dish.
- Pour the custard over allow to soak for 15 minutes.
- Bake for 20-25 minutes or until set and golden.
- Serve with custard and fresh ClemenGold® slices.