White Miso Apple Croissant Pudding Muffins
White miso brings another dimension of umami and saltiness to any dish, including dessert! I love a touch of it with brown sugar to caramelize apples in. It allows the sweetness of ripe apples to shine, especially in a rich croissant pudding. This miso apple croissant pudding muffin recipe creates a decadent dessert batch -- enough for sharing (or saving to eat by yourself later).
4 cups stale croissant rolls, cut into 1-inch pieces
2 medium apples, peeled & sliced 1/8-inch thick
⅓ cup dark brown sugar
2 tablespoons white miso paste
¼ cup unsalted butter
1 ½ teaspoons ground cinnamon
½ cup whole milk
½ cup heavy cream
⅓ cup white sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
Powdered sugar, for dusting
- Place the cut-up croissant pieces in a large bowl and set aside.
- In a saucepan, mix in sliced apples, dark brown sugar, white miso paste, butter & cinnamon over medium heat. Stir with a rubber spatula until the sugar is dissolved and the apples are covered in a thick syrup, 4-6 minutes. Pour mixture over the croissant pieces.
- In a medium bowl, mix together the eggs, vanilla extract and white sugar until well-combined.
- In a small pot, combine whole milk and heavy cream over medium-low heat. Bring to a simmer.
- Remove the milk and cream off the heat and pour a little at a time into the egg mixture, constantly whisking to temper the eggs.
- Once fully combined, pour the egg and cream mixture over the croissant pieces and apples. Using a rubber spatula, mix the custard thoroughly.
- Cover the bowl with plastic wrap and let it sit in the fridge for 1 hour to allow the croissant pieces to soak in the custard.
- Preheat the oven to 325°F. Line a muffin tin with paper liners, enough for 8 muffins.
- Scoop ½ cup of croissant pudding into each of the 8 muffin cups.
- Bake for 40-45 minutes until the tops of the muffins are golden brown. Let cool on a wire rack and dust tops with powdered sugar. Store leftovers in the refrigerator.
Recipe by Local Roots Recipe Contributor @theduskykitchen.