I need to stop making pudding.
Not only will I soon turn into a big round pudding but my friends will too.
Especially puddings that comprise of croissants, cream, sugar and more cream.
This pudding is good for your soul and nothing else. I'm pretty sure these love handles weren't here yesterday morning...
So a while back I watched an episode of Nigella Express, the one where she makes this delightful creation. I always though, damn when am I ever going to have stale croissants that need using up?
Then I went to work.
They had croissants for brunch the day before and the left overs were getting a bit stale. So I was able to sneak off with four of these babies (THANK YOU ROSIE).
So there I was on a Monday night boiling away sugar until a dark amber and whisking away eggs ready for this pudding. Don't try talking on the phone while making caramel. It just isn't a good idea.
I had never made caramel this way before. I was nervous. I didn't have a candy thermometer to measure the temperature but Nigella's calming words filled my head and away I went. It takes quite a few minutes for the sugar to start turning brown but once it starts, it quickly darkens so keep an eye on it.
I am kind of typing this up in the library way too early in the morning with zero coffee or breakfast in me. Not ideal. My creative juices are lacking so I will keep this brief (slash I should finish my dissertation . . ).
Basically the moral to this story is that you should make it. Eat it. Fall into a food coma. Then eat a salad. For the rest of your life.
I am going to say this serves four. To be honest I had two bites and felt sick but somehow my friend managed two (or three - i'm not sure) servings plus toffee pops. I eternally in awe of this pudding eating machine. I wish I had such stamina. So I made this and four of us munched it down and there was enough for a single portion left over for breakfast. So really I would say it would serve six normal people :P
Caramel Croissant Pudding
Adapted from Nigella Lawson's Nigella Express
4 stale croissants, torn into pieces
200g white sugar
4 tablespoons water
1 cup cream
1 cup full fat milk
4 eggs, whisked
1 teaspoon vanilla
slivered almonds for sprinkling
Spray a 20x20cm baking dish lightly with cooking spray. Place your croissant pieces evenly around it.
In a medium sized saucepan on a high heat place the sugar and water. Leave to boil and caramelise without stirring for 3-5 minutes until the sugar has turned into a molten dark amber.
At this stage turn the heat right down to low and pour in the cream and whisk briskly. It will bubble and look like it is going to explode but it wont. Whisk away then add the milk and vanilla. Remove from the heat and whisk in the eggs.
Pour over the croissant pieces and leave to soak for around half an hour. Sprinkle over the almonds.
Preheat the oven to 180 degrees on bake and bake for 30. You may need to place a piece of tin foil over the top at around the halfway mark to stop the browning. Bake until the caramel custard has turned from a runny liquid to an eggy delight.
Serve hot from the oven.