10.07.2020 | Pain au choc bread and butter pudding
pain au chocolat 4
double cream 300ml
whole milk 150ml
70% dark chocolate 100g, broken into pieces
egg yolks 3
caster sugar 2 tbsp
Heat the oven to 160C/fan 140C/gas 3. Cut each pain au chocolat into 3 pieces and put cut side up in a baking dish they’ll fit snugly. Put the cream and milk in a pan. Bring to just below boiling point, then take off the heat and stir in the chocolate until it dissolves (put back on a very gentle heat if you need to).
Put the egg yolks in a bowl with the sugar and whisk., slowly adding the chocolate cream to make a custard.
Gradually pour the custard over the pain au chocolat, making sure all the dry bits are covered. Leave for 10 minutes for the custard to soak in, then bake in the oven for 30 minutes, or until the custard has just set.