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Marg's Nu Wave Oven Recipes - TVSN

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CARAMEL, BOURBON PUDDING<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 putting<br />

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 too<br />

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 <strong>Nu</strong><strong>Wave</strong> 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!<br />

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