I made this for a primary presidency breakfast yesterday morning. Instead of the raspberry sauce, we served it with sliced strawberries (since they are currently in season). I served the vanilla sauce warm. This is a great breakfast for a special day. I used the recipe from “The Domestic Diva” cookbook. This recipe is from Taste of Home and is essentially the same recipe as the one I used (with some slightly different mixing instructions).
1/2 cup granulated sugar
1 tablespoon all-purpose flour (I used Wondra Instant Flour)
2 cups heavy whipping cream
4 egg yolks
1 tablespoon vanilla extract
2 scoops vanilla ice cream
2 cups fresh raspberries or frozen unsweetened raspberries
2 tablespoons granulated sugar
3 eggs
4 croissants, split
2 tablespoons butter
In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°. Remove from the heat. Gently stir in vanilla and ice cream until the ice cream is melted. Place plastic wrap over the surface of the sauce; cool.
For berry sauce, combine raspberries and sugar in a saucepan. Simmer uncovered for 2-3 minutes. Remove from the heat; set aside.
In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with berries and vanilla sauce. Yield: 4 servings.
1/2 cup granulated sugar
1 tablespoon all-purpose flour (I used Wondra Instant Flour)
2 cups heavy whipping cream
4 egg yolks
1 tablespoon vanilla extract
2 scoops vanilla ice cream
2 cups fresh raspberries or frozen unsweetened raspberries
2 tablespoons granulated sugar
3 eggs
4 croissants, split
2 tablespoons butter
In a large saucepan, combine the sugar and flour. Stir in cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160°. Remove from the heat. Gently stir in vanilla and ice cream until the ice cream is melted. Place plastic wrap over the surface of the sauce; cool.
For berry sauce, combine raspberries and sugar in a saucepan. Simmer uncovered for 2-3 minutes. Remove from the heat; set aside.
In a shallow bowl, beat eggs. Dip both sides of croissants in egg mixture. On a griddle, brown croissants on both sides in butter. Serve with berries and vanilla sauce. Yield: 4 servings.
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