Tuesday, November 23, 2010

Chocolate Croissants Pudding with Whiskey Sauce - a nice dessert to include in Thanksgiving and X'mas menu - featured in Group Recipes

My hubby made this pudding for a dinner we hosted last week. Since Thanksgiving and Christmas are approaching, this is a nice dessert to be included in the menu. The whiskey sauce compliments the chocolate pudding perfectly. This dessert is sinful but irresistable!
Largely adapted from Stonewood’s recipe
Ingredients for Whiskey Sauce:
¼ cup water
1 cup sugar
⅛ tsp. vanilla extract
1 oz. Bourbon Whiskey
1 egg
2.5 ounces butter
Ingredients for Pudding:
8 pcs frozen large croissants
2 c. half and half
2 c. whole low fat milk
2 c. semisweet chocolate chips
4 lrg Large eggs at room temperature
1/2 c. sugar
2 tsp vanilla extract
Method to make Whiskey Sauce:
Bring water to a boil. Add sugar and stir constantly until completely dissolved. Add vanilla and bourbon & bring back to a boil. Beat eggs in a stainless bowl, put half of the syrup into eggs and stir continuously. Pour eggs back into syrup.Cut butter into small pieces and stir until fully melted into sauce. Cool down in ice bath and store in proper container.
Method to make chocolate pudding:
Heat oven to 325F or 160C. Generously grease an 11 3/4 x 7 1/3 x 1 3/4-in. baking dish or possibly other shallow 2-qt baking dish. Slice top third off each croissant and reserve. Cut or possibly tear rest of croissants in small pcs. Heat half and half and low fat milk till steaming (take care it doesn't boil over). Remove from heat, add in 1 3/4 c. chocolate chips. Let stand till melted. Stir to mix (there will be specks of chocolate throughout). Whisk Large eggs, sugar and vanilla in a large bowl. Slowly whisk in warm chocolate mix. Add in croissant pcs, pushing them down into the custard. Pour into prepared baking dish. Arrange reserved croissant tops on top. Scatter remaining 1/4 c. chocolate chips on top. Bake 25 to 35 min till center of custard is still soft and jiggles slightly when dish is shaken. Serve hot or possibly at room temperature.

18 comments:

  1. Oh yum yum. As a lover of croissants, chocolate and whisky I will really enjoy this pudding. Mmmmmmmmm Diane

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  2. Diane,
    I have to say this pudding is AWESOME, the sauce is so good. I use the balance of the whiskey sauce to be my vanilla ice cream topping! YUM! indeed:D

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  3. This pudding sounds great, a lovely combo!

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  4. Jen,
    Thanks for taking time to leave your comment.

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  5. Yippie, I found another cook:) I love to cook, and have a cooking blog as well...so glad to findyours:)

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  6. What a great recipe...I need to have my husband make this ASAP! This must have been such a lovely ending to a dinner meal. Thank you for sharing. Continue to enjoy great food and good company!

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  7. David,
    Thanks for dropping by and will check out your cooking blog soon. I love your poem and have read it several times:D

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  8. Monet,
    It is always a delight to see you and hear from you.

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  9. Pudding with a kick! Love this! This should complete my holiday dinner. Cheers!

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  10. What a lovely dessert! Thanks for visiting Moms Sunday Cafe, here is wishing you the very best holidays.

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  11. Oh Yeah! Love the chocolate and whiskey combination. Thanks for sharing.

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  12. Hi Michaelangelo,
    Thanks for your visit and comment. I do not know if you celebrate Thanksgiving but Happy Thanksgiving anyway:D

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  13. Melynda,
    Thanks for droppiing by. Happy to know a new friend. Wishing you Happy holidays too:D

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  14. Sandra,
    You are most welcome. Thanks for your visit:D Happy holiday!

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  15. Ooooooh waw!!

    What a special & alternative grand boozy dessert!

    My mom & dad & my husband will love this!

    thanks!!

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  16. Sophie,
    You are most welcome. Enjoy!

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  17. Wow this looks fantastic! I love whisky sauce.

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  18. Lora,
    Thanks for your visit and comment. Hope to see you again.

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