recipe: nigella’s caramel croissant pudding

I’ve made the faithful return to Nigella’s wonderful recipes, especially after buying another one of her cookbooks (yes, I know, I have a sickness). I love Nigella Express as they are mostly hassle-free recipes, though there are quite a lot of seafood recipes which fall flat on me. But what I love the most is the recipe for this Caramel Croissant Pudding which was extremely helpful when it came to eating down a freezer.

Serves 2 greedy people
2 stale croissants
1 cup sugar
2 tablespoons water
1/2 cup heavy cream
1/2 cup whole milk
2 tablespoons bourbon
2 eggs, beaten

 Preheat the oven to 350degrees Fahrenheit (180degrees Celsius).
2. Tear the croissants into pieces and put in a small gratin dish; (Nigella: I use a cast-iron oval one with a capacity of about 2 cups for this).
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 to high heat.
4. Caramelise the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don’t be too timid.
5. Turn heat down to low and add the cream – ignore all spluttering – and, whisking, the 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 minutes if the croissants are very stale.
6. Place in the preheated oven for 20 minutes and prepare to swoon.  

I changed a few minor details, not because I think I’m better than Nigella (because I’m definitely not), but because of the ingredients I had at my disposal. To start off with, I had 4 of the little croissants that you buy in a pack from Woolies and put in the oven to cook, so they weren’t stale and therefore didn’t need to steep for 10 minutes. Note: you do need to cook them in the oven first. Also, I don’t have bourbon in the house, but Nigella said this “If you don’t have any bourbon in the house, first may I say, please consider it, and second, replace it, rather, with rum” so I used Bundaberg Rum. I also used thick cream instead of heavy cream.

This is what Nigella’s looked like:

This is what mine looked like:

One word: deliciouslytasty (yes, it was two words, but I left out a space so voilà, it’s only one word)! I loved this recipe so much, but Nigella and her friends must be on another level kind of greedy, as my Dad and I struggled to finish this between us having only had some wedges for dinner. Nevertheless, this will most definitely be a regular. Cooking note: making caramel is actually quite difficult, we wanted some more colour in our caramel and by leaving it on for that extra minute before adding the milk and such, ending up burning it and had to start again. You can’t leave caramel on a stove unattended. But seriously, make this, it’s so good.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s