Pairs well with Kimbula Banis
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Kimbula Banis
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A savory take on a sweet dish inspired by Sri Lankan cuisine, featuring croissants soaked in a green chili custard.
01:00:00 total
Serves 4
medium
Breakfast
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Ingredients
- croissants - 4 (stale, cut lengthwise)
- whole milk - 1 cup (for custard)
- double cream - 1/2 cup (for custard)
- egg yolks - 4 (for custard)
- rocket chilies - 2 (for custard)
- salt - 1/2 teaspoon (to taste)
- coconut milk powder - 1/4 cup (for custard)
Instructions
- Prepare Croissants: Cut the stale croissants lengthwise and set aside.
- Make Custard: In a bowl, combine whole milk, double cream, egg yolks, chopped rocket chilies, and salt. Whisk until mixed.
- Thicken Custard: Let the custard mixture sit for about 10-12 minutes before adding coconut milk powder.
- Soak Croissants: Pour the custard over the cut croissants, pressing down to ensure they soak evenly.
- Bake: Cover with baking paper and bake for 1 hour at 175°C.
