Friday, July 8, 2011

Caramel Croissant Pudding


  • 4 Croissant
  • 1 1/2 cups milk
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 small box raisin (optional)
  • 1 cup white sugar
  • 2 tbsp water
  1. Preheat the oven to 180°C.
  2. Tear the croissants into pieces and put in a casserole.
  3. Put the white 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.
  4. 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.
  5. Turn heat down to low and add the cream - ignoring all spluttering - and, whisking away, the milk and raisin. 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.
  6. Pour the caramel custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
  7. Place in the oven for 15 - 20 minutes and get ready to serve. Yummy!!

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