Le Creuset Signature Enameled Cast Iron Oval Casserole, 3 3/4 qt, Cerise

LS2512-3167SS

In stock

$279.95
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$279.95

Le Creuset cast iron casseroles offer superior, highly functional performance both in the oven and at the table. These durable dishes include tight-fitting lids and easy-to-grip side handles, and are designed for a multitude of kitchen tasks, whether baking desserts, oven-roasting meats, broiling fish or simply marinating before cooking.

Features

  • Even heat distribution and superior heat retention
  • Colored interior enamel has a smooth finish that promotes caramelization, prevents sticking and resists stains
  • Colorful, long-lasting exterior enamel that resists chipping and cracking
  • Phenolic knob withstands temperatures up to 375°F
    • Dimensions: 12 1/4-in length 
    • Capacity 3 3/4 qt
  • Heat Source: Ceramic, Electric, Gas, Halogen, Induction, Outdoor Grill, Oven
  • Dishwasher safe
  • Lifetime warranty
  • Made in France

Recipe

Croissant Suzette Pudding

 


INGREDIENTS

Created for the 1 qt. Signature Oval Baker

  • 1 1/2 cups cream
  • 1 orange, divided
  • 3 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup dark rum
  • Pinch of salt
  • 1/4 teaspoon vanilla extract
  • 1 cinnamon stick or 1/4 teaspoon ground cinnamon
  • 6 large croissants


    INSTRUCTIONS

    Preheat oven to 375 F.

    Pour the cream into the oval baker. Slice the orange peel into thin strips, then add to the cream. Set the baker over medium heat and bring to a simmer. Turn off the heat and allow to steep for 10 minutes.

    In a bowl, whisk the egg yolks with the sugar until the mixture is pale yellow. Remove the orange peels from the cream and pour half the cream into the egg yolks. Whisk until smooth.

    Add this egg yolk mixture back to the remaining cream in the baking dish. Cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Turn off the heat and whisk in the rum, salt and vanilla. Grate the cinnamon into the mixture and whisk to combine.

    Tear up the croissants and add them to the cream mixture. Bake the pudding in the oven for 15 minutes, until it is set and bubbly around the sides. Garnish with extra cinnamon and orange segments to serve.