Caramel Croissant Pudding – Nigella lawson
- 2 stale croissants
- 100 grams sugar
- 2 tablespoons water
- 125 millilitres double cream
- 125 millilitres full fat milk
- 2 tablespoons bourbon (or rum)
- 2 large eggs (beaten)
- Preheat the oven to 180°C/gas mark 4/350ºF. Fan forced 160°C
- Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval one with a capacity of about 500ml / 2 cups for this.
- Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
- Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don’t be too timid.
- Turn heat down to low and add the cream – ignoring all spluttering – and, whisking away, 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 the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
Place in the oven for 20 minutes and prepare to swoon.