Stirring The Pot Nigella Lawson S Caramel Croissant Pudding My New Go

Stirring The Pot Nigella Lawson S Caramel Croissant Pudding My New Go Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. take off the heat and, still whisking, add the beaten eggs. pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale. place in the oven for 20 minutes and prepare to swoon. Optional: read the reviews on the food network website.reviewers added chocolate chips, fruit, etc. i added a sprinkle of sea salt on the top prior to baking because i love the way caramel and sea salt go together.

Stirring The Pot Nigella Lawson S Caramel Croissant Pudding My New Go Directions. 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. Preheat the oven to 350°. lightly butter a 1 quart shallow baking dish and arrange the croissant pieces in the dish. in a small saucepan, stir the sugar and water over moderately high heat until. Start by dissolving the sugar in two tablespoons of water over a low heat in a saucepan, swirling until it's thoroughly dissolved. once done, turn up the temperature to a medium to high setting. Tear up the croissants and put them in the dish, then cover and leave at room temperature until needed. pour the chilled custard over the croissants and let the dish stand for 10 minutes before baking. you will probably need to allow an extra 5 10 minutes in the oven for the chilled custard the pudding is ready when it is just set in the centre.