Ingredients portion 6
Butter ½ tablespoon
Green apples 1 piece
Cinnamon sticks 1 piece
Brown sugar 2 tablespoons
Apple juice ½ cup
Croissant 3 pieces
Cream of 30% 1 cup
Sugar 5 tablespoons
Chicken egg 2 pieces
Ground cinnamon 0.1 teaspoon
Cooking instructions 1 hour
1 Peel the apple, remove the seeds and cut into thin slices. Crumble the croissants finely or cut into small cubes.
2 Melt the butter in a heavy saucepan over a medium heat. Toss the apples and cinnamon stick in the hot oil. Sauté over a moderately high heat for 3 minutes.
3 Add the brown sugar to the apples and, stirring continuously, leave on the heat for about 2 minutes.
4 When the sugar has melted and the apples are beginning to caramelize, pour the apple juice into the saucepan. Continue to cook over a medium heat for 3 to 4 minutes until the apples are soft and all the juice has evaporated. Remove the cinnamon stick from the saucepan.
5 Put the apples into the heatproof square baking dish (23×23 cm) or any 2.5-litre shallow baking tray. Place the finely chopped croissants on top of the apples.
6 Whisk together the cream, eggs and a quarter of a cup of granulated sugar. Place the mixture in an even layer in the tin with the apples and croissants. Sprinkle the sugar (1 tablespoon) over the mixture and place in the preheated oven.
7 Bake at 190 degrees for 25-30 minutes. Wait until the top layer of pudding has hardened and darkened slightly and remove from the oven.
8 Leave the pudding at room temperature for 10 minutes. When it has cooled a little, sprinkle over the cinnamon. Serve warm with vanilla ice cream.
Recipe tip Croissants may not be very fresh.
