Nigella Lawson Caramel Croissant Pudding Recipes

CARAMEL CROISSANT PUDDING

Steps:

• Preheat the oven to 350 degrees F.
• Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval 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 medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.
• Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.
• Place in the preheated oven for 20 minutes and prepare to swoon.

NIGELLA LAWSON CARAMEL CROISSANT PUDDING

Steps:

• Preheat oven to 350 degrees.
• Tear croissants into pieces and put in a small gratin dish.
• Put sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat.
• Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color. This will take 3-5 minutes.
• Turn heat down to low and add heavy cream. Whisk in whole milk and bourbon. Take off the heat and, still whisking, add eggs.
• Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
• Place in oven for 20 minutes....
• Serves 2 greedy people!