MARCH 27, 2013 | 12:00 AM BY CHEF HANNY


CARAMEL - CROISSANT PUDDING


 "This is as easy as 1-2-3 and delicious. "


 


INGREDIENTS: 



  • 2 large or 3 small stale croissants, coarsely torn apart

  • ½ cup of sugar

  • 2 tablespoons of water

  • ½ cup of heavy cream

  • ½ cup of milk 2-3 tablespoons of bourbon

  • 2 x-large eggs, beaten

METHODE: 



  1. Preheat oven to 350 degrees

  2. Lightly butter a 1 quart shallow baking dish and arrange croissant pieces in the dish. In a small sauce pan, stir the sugar and water over moderate heat till sugar dissolves; wash down and crystals on sides with a wet pastry brush. Cook without stirring until a medium amber caramel forms. (Takes about 5 min.) Remove from heat and stir in the cream, milk and bourbon. Cook over low heat just until any hardened caramel dissolves.

  3. In a bowl whisk the eggs. Gradually whisk in the hot caramel. Pour over the croissants & let stand for 10 min, pressing the croissants to keep them submerged.

  4. Bake the pudding in the center of the oven for 20 min, until puffed and golden. Cool for 10 min and serve