Sunday, April 12, 2009

Desserts for Easter

We spent Easter at my parent's house and my sister also came from Germany. This meant a lot of nice meals and nice desserts. Even though my menu is still rather limited, I quite enjoyed cooking luscious desserts for others. And I did have a little bit of the croissant pudding :)

As my mom and sister both love meringue, I made the Pavlova again. This time with cherries. And judging by the tiny bite I took and the fact that it was quickly devoured, it was blissful yet again.


And I tried another Nigella-dessert that I saw on her Nigella Express show and that's kept me drooling ever since... the caramel croissant pudding.

Nigella's Caramel Croissant Pudding (Nigella Lawsoni croissantivorm karamelliga):


serves 6

6 stale croissants (but if you have some stale croissants and some other stale pastry as well, you can easily add that, I used 4 croissants, and a bit of poppy seed pastry)
250 gr sugar
8 tbsp of water
400 ml whipping cream or double cream
200 ml milk
6 tbsp whiskey
4 eggs, beaten (as I had 5 leftover egg yolks after making the Pavlova, I used those + an additional egg and it worked nicely as well)

Preheat the oven to 180C.
Tear the croissants into pieces and put in a lasagna dish or any other deep oven tin.

Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan over a medium heat.
Caramelise the sugar and water mixture by letting it bubble away, without stirring, until it turns a deep amber color. If you mix it, it'll go all wrong. It'll crystallize and get hard.
Remove from the heat and whisk in the cream, the milk and the whiskey (original recipe asks for bourbon, but I didn't have any, so I used some of 12 year old single malt my dad had :).

Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat.
Now whisk in the beaten eggs. Pour over the croissants and leave to steep for 10 minutes before placing in the oven for 20 minutes.

It was really, really, really mind-meltingly nice. Almost competed with the fantabulous bread pudding I had in The Spot in La Jolla, CA. That one I still am unable to forget and I don't even know where to start in order to recreate it.

2 comments:

lisaiscooking said...

Caramel with croissants in a bread pudding sounds incredible! I'd love to try this!

Sophie said...

MMMM.....Kat!! Your pavlova looks sublime!
That caramel croissant pudding from Nigella I have also made before!!
It is so lovely & simple yet so many calories, but from time to time it is worth it!!!

Yours looks sublime!