Nigella’s Caramel Croissant Pudding

 

I saw this recipe on Nigella Express recently and have been dying to try it.  It’s not something for the diet concious but is completely delicious.

 2 stale croissants
100g caster sugar
30ml water
125ml double cream
125ml full cream milk
30ml bourbon
2 eggs, beaten

1. Preheat oven to 180 degrees celsius

2. Tear the croissants into pieces and put in a small gratin dish.

3. Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan over a medium heat.

4. Caramelise the sugar and water mixture by letting it bubble away, without stirring, until it turns a deep amber colour. 

5. Turn down the hear to low and add the cream and whisk in the milk and bourbon.  Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat.  Take off the heat and, still whisking, add the beaten eggs.  Pour over the croissants and leave to steep for 10 minutes before placing in the oven for 20 minutes.

~ by delicieux on March 2, 2008.