8 Mini Croissants 6 eggs
Nutella Hazelnut Spread 1 cup cream
Chocolate Melts 1 cup milk
8 prunes - halved 1 cup vanilla raw sugar or
1 cup of caster sugar and 2 tsp pure vanilla extract
Grease a rectangular or round casserole dish with butter or a spray on oil. Tuck a chocolate melt into each croissant and place them into the casserole dish and evenly put the prunes between them. Beat the eggs and sugar together; add the cream, milk & vanilla and mix thoroughly.
Pour the mixture over the croissants and leave to stand for 30 minutes. Bake in a water bath at 180° for 45 minutes or until the custard is set. Test with a skewer.
Remove from the oven and spread the dessert with apricot jam.
Now serve with Allyson Gofton’s Whiskey Sauce from the Great New Zealand Baking Book.
1 cup sugar 2 eggs
2 tbsp water ¼ cup whiskey
100g butter ¼ cup cream
Put the sugar, water & butter into a small saucepan & heat gently, stirring constantly until the sugar in dissolved. Transfer to a double boiler or place this saucepan over another saucepan a quarter filled with water & stir in eggs & whiskey. Cook gently until the sauce is thickened. Sir in the cream.