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