Caramel croissant pudding
|2||eggs — beaten|
Preheat the oven to 180°C.
Tear the croissants into pieces and put in a small ovenproof dish with 500ml capacity.
Place the sugar and water into a saucepan and swirl around to help
dissolve the sugar before putting the saucepan on the stove over medium
to high heat.
Caramelize the sugar and water mixture by letting it bubble away until
it all turns a deep golden colour; this will take 3-5 minutes.
Take the pan off the heat and add the cream – this will splutter and bubble.
Whisk to mix – some caramel will have solidified, but just keep whisking over a low heat until it dissolves.
Add the beaten eggs, whisking continually and pour this over the croissants.
Press croissants down so liquid is absorbed as much as can be (don’t
worry, there will be more liquid than can be absorbed, but this will
reduce during baking).
Bake for 20 minutes, until most of the liquid is absorbed, and the top is golden brown.
Reprinted with permission of The Gorgeous Gourmet
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