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CARAMEL, BOURBON <strong>PUDDING</strong><br />
2 stale croissants<br />
100g caster sugar<br />
2 tbsp water<br />
125ml double cream<br />
125ml full-fat milk<br />
2 tbsp bourbon<br />
2 eggs, beaten<br />
1. Tear croissants into pieces and put in a small gratin dish (about 500ml capacity).<br />
2. Place caster sugar and water in a saucepan, swirl around to help dissolve sugar before<br />
putting pan on medium – high heat.<br />
3. Caramelise the sugar and water mixture by letting it bubble away, without stirring, until it all<br />
turns a deep amber colour – this will take around 3-5 minutes. Keep looking but don’t be<br />
too timid!<br />
4. Turn down heat to low. Add cream, whisking away, milk and bourbon.<br />
5. Take off the heat and still whisking, add beaten eggs.<br />
6. Pour custard over croissants and leave to steep for 10 minutes.<br />
7. Bake in NuWave oven on 5cm rack, level 10 for 10 minutes, add extender ring and bake a<br />
further 10 minutes<br />
This is a dessert that will surprise everyone – the bourbon gives the custard a fantastic flavour!
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