Spiced Rhubarb Croissant Pudding – Camelēr Spice Co.
Method Preheat the oven to 180℃ /160℃ fan. First make the spiced custard. Weigh the milk, cream and half the sugar into a small saucepan and mix. Over a low-medium heat, warm the mixture until it...
Ingredients
- 3-4 stale plain croissants
- 120g rhubarb
- 1 tsp demerara sugar
- 250ml semi-skimmed milk
- 200ml double cream
- 3 medium egg yolks
- 60g caster sugar
- ½ tsp vanilla bean extract
- 1 tsp Advieh-E Halegh
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