Om Ali
Ingredients
- 8 pieces Croissants Medium
- 1 litre Whole Milk
- 1 tsp Vanilla extract
- 1 stick Cinnamon 2 inches long
- 70 gm White Sugar
- 70 gm Brown Sugar
- 240 ml Thick Cream Double Cream
- 50 gm Raisins
- 40 gm Almond flakes
- 40 gm Pistachios
- 40 gm Hazelnuts
- 25 gm Coconut Desiccated
Instructions
- Preheat your oven to 350°F (175°C)
- Prepare the CroissantsUsing a bread knife slice the corners (ears) off of each end of your croissantsSlice the body of the croissant in half and then slice it into bite sized chunksLine a baking sheet with grease proof paper, and place your croissant pieces on it in a single layerTurn them so the inner part of the croissant is facing upPlace the sheet in the oven to bake at 180c (350f) for about 6 minutes, until all the croissant pieces have browned and dried slightlyRepeat until you have done all the croissants
- Prepare the nutsPeel your hazelnuts and remove any of the brown skinUsing a knife chop the nuts into large chunksPlace the nuts on a baking sheet lined with grease proof paper and bake at 180c (350f) until light goldenRemove immediately from the tray and allow to cool and roughly chopped
- Prepare the milk mixtureAdd the milk and cinnamon stick to a large pot on high heatAdd in both the brown sugar and white sugar, and stir the pot, allow to come to a boilOnce it boils and foams up, remove it from the heat and use immediately
- Assemble the Om AliIn an oven proof baking dish, place your baked croissant piecesAdd nuts you want to include over the top of the croissant piecesDesiccated coconut can be sprinkled now or as garnish after cookingAdd enough milk so the pastry is just barely emerging from itYou can add more croissant pieces if necessary to get it to the right depthSpoon over as much of the cream as you can and then top with some more brown sugarSet your broiler to low and place the puddings beneath itOnce the cream has melted and the surface of the Om Ali has caramelized, remove it from the ovenGarnish with more nuts and serve hot but not scalding
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