Monday 19 April 2010

Carmel Croissant Pudding

Take 200gms of sugar in 1/2 cup of water and put it on a low flame - ( swirl until smooth and let it bubble - never stir as stirring causes crystallising - that is what I have heard am not a scientist)

In 3-5 mins you should have a lovely golden coloured caramel. Turn the heat off.

Add 125 mls of double crème , 125 mls of milk , a shot of Bourbon into the caramel and whisk gently. Beat 2 eggs and add to the mixture.

Tear 3-4 stale croissants in a baking pot - and pour the mixture of caramel on top of the croissants and bake in a oven for 20 mins at 180 degrees.

Serve hot with some more crème - Fit for angles to eat in the clouds, obviously will have to be very weight-bearing clouds!!

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