Ingredients
- 2 stale croissants (Or brioche etc. Could even just be bread and butter)
- 100g caster sugar
- 30 ml water
- 125 ml double cream
- 125 ml full fat milk
- 30 ml bourbon or rum
- 2 beaten eggs
- Tear the croissants into pieces and put in a small gratin dish (about 500ml)
- Put the sugar in a pan with the water, swirl it around to help it dissolve and then put on a medium to high heat.
- Caramelize the sugar and water mix by letting it bubble away, without stirring, till it turns a deep amber colour. Should take 5 – 10 mins. Keep an eye on it but don’t get too worried!
- Turn the heat to low and add the cream, milk and bourbon while whisking all the time. Any toffee that forms will dissolve if you keep whisking over a low heat.
- Take off the heat and whisk in the eggs.
- Pour over the croissant and leave to soak for up to 10 mins while you preheat the oven to 180C
- Bake in the oven for 20 mins.
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