P. Mayelle's Recipe

Caramel Croissant Pudding

Category: Desserts

*Nigella Lawson
2 large servings

Ingredients:

-2 stale croissants
-1 cup sugar
-2 tbsp water
-1/2 cup heavy cream
-1/2 cup whole milk
-2 tbsp bourbon (or rum)
-2 eggs, beaten

Directions:

1. Preheat the oven to 350 F.
2. Tear the croissants into pieces and put in a small gratin dish (cast-iron oval dish).
3. Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium-high heat.
4. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color; this will take 3-5 min.
5. Turn heat down to low and whisk in the cream, 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 min if the croissants are very stale.
6. Bake for 20 min and serve.