Raspberry Custard Croissant Soufflés
This is the perfect spring/summer dessert to highlight all the gorgeous fresh raspberry bounty we have at the moment.
1 hr35 minutes
- 3 croissants
- 3/4 cup raspberries, rinsed and patted dry
- 2 Egg Yolks
- 1 Egg
- 1 can coconut cream
- 1/2 vanilla pod, halved and beans scraped out
- 1/4 cup raspberry preserves
- powdered sugar
- With either butter of cooking spray grease the soufflé ramekins well and set onto a baking tray with lips/sides.
- Either roughly chop or with clean hands tear the croissants into bite size pieces and place into a medium sized bowl.
- Evenly distribute the croissant pieces among the prepared ramekins being sure to press down slightly as you put them in.
- Spoon 1 tablespoon of the raspberry preserves on top of the croissant pieces in each ramekin, spreading it out a bit as you spoon.
- Distribute the raspberries evenly among the ramekins pressing them in gently. You can be as creative as you’d like here, create a pattern if you like etc.
- Now make the custard filling; using a blender add the egg yolks, the egg, the coconut cream and the vanilla beans and blend on high until all is well mixed, light and frothy. This should only take a minute or so and will yield you roughly 1 + ¾ cups custard mix.
- Pour and evenly distribute the custard mixture among the 4 ramekins being sure not to over fill. You want them full, but not spilling over. Depending on your ramekins, you may need to wait a few moments for the liquid to absorb slightly before finishing pouring the custard mix.
- Let these soak to absorb for 30 minutes at room temperature.
- About 20 minutes into the soaking time pre-heat the oven to 350 degrees Fahrenheit. Bake at 350 degrees Fahrenheit for 45 minutes or until the tops are golden brown and they have risen or puffed up a bit like a traditional soufflé.
- Let cool fully on the baking tray before dusting them with a bit of powdered sugar if desired. Serve either warm or cool.
There is no Nutrition Label for this recipe yet.