8 servings ice such as rose petals or nasturtiums, rinsed and drained
10 large eggs
1 teaspoon ground cinnamon
3 cups half-and-half light ( cream)
1.3 cups maple syrup
2 tablespoons pecans chopped
8 servings powdered sugar
Equipment
food processor
bowl
frying pan
oven
knife
blender
Directions
Tear croissants into 1/2-inch chunks. Whirl in a food processor until coarsely chopped, or chop with a knife. Butter 8 souffl dishes (1- to 1 1/4-cup size) and fill equally with croissant pieces.
In a food processor, combine cream cheese, 1/2 cup butter, and 1/4 cup maple syrup; whirl until blended. (Or, in a bowl, beat with a mixer until smoothly blended.) Drop equal portions into each souffl dish.
In a bowl, beat eggs to blend with 1/2 cup maple syrup and the half-and-half.
Pour equally into each souffl dish.
Sprinkle with cinnamon. Cover and chill at least 8 hours or up to 1 day. Set dishes slightly apart in a 10- by 15-inch pan.
Bake, uncovered, in a 350 oven until pudding-souffls are richly browned and centers barely jiggle when gently shaken, 45 to 50 minutes.
About 5 minutes before pudding-souffls finish baking, in a 1- to 1 1/2-quart pan over medium-high heat, frequently stir remaining 1/2 cup maple syrup until hot.
Sprinkle pudding-souffls with pecans, dust with powdered sugar, garnish with berries or flowers, and add hot syrup to taste.
