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2 cups The Perfect Purée Apricot Puree, thawed |
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32 oz. heavy cream |
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8 egg yolks |
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8 oz. sugar |
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1 pinch salt |
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10 croissants, large |
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2 oz. butter, unsalted |
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1 tsp. cinnamon, ground |
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Method: |
1. |
Butter the inside of a 10″ cake pan (3″ deep). |
2. |
Whisk together heavy cream, egg yolks, sugar and salt in a bowl until thoroughly combined. |
3. |
Split the croissants in half. |
4. |
Soak the croissants in the custard mixture until saturated. |
5. |
Place in one layer 5 of the soaked croissants in the cake pan to cover the bottom of the pan. |
6. |
Sprinkle with 1/2 tsp. of cinnamon. |
7. |
Cover croissants with 1 1/3 cups of the Apricot Puree. |
8. |
Repeat steps 5, 6, and 7 one more time. |
9. |
Pour any remaining custard from the croissants over the top. |
10. |
Place the cake pan in a 4″ deep baking pan; cover the bottom 1/2″ of the cake pan with water. |
11. |
Bake at 325°F until pudding is set but still slightly wobbly in the middle, about 1 1/2 to 2 hours. |
12. |
Remove the cake pan from the baking pan and let cool to room temperature. |
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Flavor Twists: |
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Serve with vanilla sauce, butter, or vanilla sauce seasoned with apricot brandy. |