Baked Caramel Custard Croissant Pudding
Croissants, caramel and custard? That sounds like a crazy combo of indulgence, just as dessert should be!
- Makes : 4 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 25 mins
4 croissants (can be stale)
1 C (200 g) sugar
4 Tbsp (60 ml) water
1 C (250 ml) cream
2 Tbsp (30 ml) whisky
1 C (250 ml) full cream milk
4 eggs, beaten
Preheat the over to 180 ºC.
Break the croissants into chunks and place in a shallow baking dish.
Put the sugar and water in a saucepan and mix to dissolve the sugar before heating over medium to high heat. Swirl the saucepan from time to time but do not stir. Allow to bubble until the mixture becomes a deep golden brown – this should take 3-5 minutes.
Remove from the heat and add the cream, whisky and milk. Mix with a wire whisk and then whisk in the beaten eggs. Pour over the croissant chunks and allow to stand for about 10 minutes.
Bake for about 25 minutes or until golden brown and crispy.
Serve immediately with whipped cream or ice cream.