What do you do when you have bought too many French pastries?
Or when you have leftover homemade croissants?
It is so quick and easy to make and is always, always, always delicious. The layers of croissants, Nutella and custard are just heaven.
NUTELLA CROISSANT PUDDINGS
Adapted from Masterchef.
2 egg yolks
1/4 cup sugar
300ml cream (I used light cream)
1 jar of Nutella (you won’t need the whole jar)
Preheat the oven to 180 C. Get out 6 muffin cases. If you don’t have any, grease 6 ramekins or muffin tin holes with butter.
Cut the croissants into 1 inch pieces. Set aside.
In a large bowl, whisk the egg, egg yolks and sugar together until well combined. Whisk in the cream.
Add the croissant pieces to the custard mixture and mix them through so they soak up the custard.
Put about 1 1/2 tablespoons of soaked croissants into the bottom of your muffin cases or ramekins. Top with 2 teaspoons of Nutella.