Pain au Chocolat Pudding (Desserts)

Member Name: melcat25

Product:	Desserts
Date:	13/01/09 (331 review reads)
Rating:

Advantages: Dreamy, Creamy, Rich, Chocolately... need I say more?

Disadvantages: CALORIE ALERT!

What can I say? This is one of my favourite dessert recipes. When it comes out of the oven I can't believe that I have made it. It isn't a fancy dish (although it does look impressive), but a warm and comforting pudding that is perfect for any occassion, dinner party or snuggly night in!

It is basically a bread and butter pudding but made with stale pain au chocolat instead of the bread and butter. This adds a lovely chocolatey twist to an old fashioned favourite, but aso makes it lighter and richer, all at the same time. The recipe here is courtesy of Nigella and I thoroughly reccommend any of her books if you like this recipe (they all include lots of tasty desserts) but an excellent starter is the superb 'How to be a Domestic Goddess.'

This is a great idea if you have some pains au chocolat you haven't eaten, or if they are on offer in the supermarket and you find yourself buying more than you would normally need.

You will need:
4 Pains-au chocolat (the recipe states stale, but it doesn't make any difference if they are fresh)
500ml milk
500 ml double cream
3 tablespoons sugar
1 egg
4 egg yolks
half a teaspoon of vanilla extract.

Grease an ovenproof dish with butter, cut up your pains au chocolat about 2cm thick and arrange them in layers in the dish. Don't worry about how they look, this dish always comes out looking beautiful.
Bring the milk and cream to boil. Whisk the eggs, sugar and egg yolks together. Take the milk and cream off of the heat, then whisk in the egg mixture. Add the vanilla extract then pour the whole mixture over your pains, leave to soak for 30 minutes and then put in the oven for about 45 minutes (middle shelf, 160 degrees/gas mark 3) until it has gone golden and the custard has set.

My top tips for this recipe are to watch out when you add the custard you have made, as the sugar can settle at the bottom, so stop pouring over your pains every so often and give it a little mix. Also, sometimes there can be too much for your pains, just try to almost cover them, so little bits are still poking through. If you drown them, it will take a long time to set. Don't worry if you don't use all of it.
If you put it in the oven just before you serve up the main course, I find it is ready just as everyone is ready for pudding - they will have finished their meal and had a little rest. Be careful of serving it up straight away as it will be tongue-burning hot!

I know what you are thinking! All of those eggs and the cream! How fattening! Well, yes, it is and I don't make any excuses for it either! Sometimes to make things taste good they also have to be bad! Just don't eat it every night! My mum has made this with her ordinary bread and butter custard, which I think (whilst not healthy) is a better option and might be easier for some, so you could try that. Personally, I wouldn't want you to miss out on this version, it is sooo good!

You could always freeze your egg whites for a pavlova another time (or the same day if you have lots of mouths to feed). And it tastes just as yummy cold the next day or heated in a microwave.

Serve with cream or custard - or just on it's own!

ENJOY!

Summary: An easy home baked pudding that will impress!