1.08.2008

Dinner for {2}

Last night I made a comfort meal for Fer and I, Rachael Ray's Great Goulash and with a bottle of wine and good conversation it couldn't be any better.



For dessert we had Nigella's Caramel Croissant Pudding (recipe below) which I must say is AMAZING! Delicious, you will lick the bowl clean. Her recipe instructions are also rather amusing at least to me..., "Place in the preheated oven for 20 minutes and prepare to swoon." And shall I say we did.




I hope you make this dessert sometime, it's easy and DELICIOUS.


Caramel Croissant Pudding
Recipe courtesy Nigella Lawson, 2007

I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had 2 stale croissants left over from the weekend and just knew they could be put to good use. Now, adding cream and bourbon is probably a lot less thrifty than throwing some stale bread away in the first place, but this is such a fabulous pudding that I now think it should be every Monday night's supper. And I mean supper: with something this substantial, you certainly need eat nothing beforehand. Though I admit a small crunchy salad may not be a bad idea first. Oh, and if you don't have any Bourbon in the house, first may I say, please consider it, and second, replace it, rather, with rum; Scotch Whisky may seem the obvious subsitute but it would be the wrong one I feel.



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


Preheat the oven to 350 degrees F.



Tear the croissants into pieces and put in a small gratin dish; I use a cast iron oval with a capacity of about 500ml/ 2 cups for this.
Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking but don't be too timid.
Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs. Pour this quickly over the croissants and leave to steep for 10 minutes.


Place in the preheated oven for 20 minutes and prepare to swoon.


The End.

No comments:

There was an error in this gadget
Related Posts Widget for Blogs by LinkWithin