CROISSANT AND PLANTAIN, COCONUT BUTTER PUDDING

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Serves 12

This recipe uses stale pastries, if available ask your local coffee shop for their stale pastries it would be amazing for this recipe.

Butter croissant-Pain aux raisins-Pain au chocolate, plantain, coconut butter pudding.

Pain aux raisins-Pain au chocolate and butter croissant are the best ingredients for this butter pudding (so scrap the maple pecan plait, almond croissant and apricot croissant)

Ingredients
12 mixed pastries (chocolate, butter, and raisin)
2 ripe plantains (darker skin is better)
50g butter

Spices
1/2 nutmeg
2cm cinnamon
1 clove
1/2 long pepper
2 cardamom
(All spices slightly toasted and ground)

Coconut cream custard
250ml whole milk
125ml coconut milk
200ml double cream
3 egg yolk
1tsp vanilla extract
35g caster sugar
1tsp cornflour
Pinch of Demerara sugar

– Slice pastry into 3, spread with butter, slice plantain into 1cm on the diagonal and mix with spices mix, using paella dish (30cm), place the pastry and plantain alternate layers.

– In a medium sauce pan, whisk egg yolk cornflour sugar and vanilla extract, add milk, coconut milk and double cream, put on a low heat cook for 8 to 10 minutes, just make sure the custard is smooth but not too thick

– Pour the custard over the pastries and plantain. With a large wooden spoon press the pastries firmly to make sure all the custard soaks inside the pastry and leave it for about 3 minutes before putting it in the oven for 30 minutes at 180°C

– sprinkle with slightly toasted desiccated coconut (and usually still have extra coconut custard left to serve)

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