Chocolate Croissant Pudding Recipe

This is my second attempt try to bake something out of the Masterchef Cookbook given by my boyfriend. I was suspecting something when he gave me this cookbook as the Christmas present, is it the hint that I never cook well enough? But, anyway, nice or not, he will still have to eat since I leave him with no choice.

So far, I have been choosing the recipe that I think easy to make, less ingredients and only come with short instructions, and this is one of those : Chocolate Croissant Pudding!
 

Ingredients :
300 ml pouring cream
6 egg yolks
55 g caster sugar
2 chocolate croisssants, torn into 2 cm pieces
40 gr dark chocolate, roughly chopped

1. Preheat oven to 160 degree C. Lightly grease four 180 ml dariole moulds. Cut four 3x24 cm strips of baking paper and place a strip in each mould to partially line the base and side and extend above the rim (this helps remove the puddings from the moulds).
2. Place cream in the saucepan and bring to a simmer over medium heat. Whisk egg yolks and sugar in a bowl until thick and pale. Gradually add cream, whisking continuously until well combined. Add torn croissants and soak for 10 minutes.
3. Fill each mould halfway with croissant mixture, then top with one-quarter of the chocolate and then the remaining croissant mixture. Bake puddings for 25 minutes or until custard is set. Cool for 3 minutes, then lift onto plates.

N.B: I improvised the recipe by using a rectangular baking tray instead of dariole moulds.

It is easy to make, and a perfect dessert if you are a chocolate lover!