Caramel Croissant Pudding

19 Feb

I was ransacking the refrigerator to find ingredients to cook KPNM last weekend. It sure was a nice surprise when I found two croissants stashed in the freezer and just knew they could be put to good use. You just need to add some milk and butter and VOILA! This is a very heavenly pudding, recipe courtesy of Nigella Lawson.

Her original version has bourbon in it. Since I’m omitting it, I’ve replaced some of the ingredients and given it a new flavour. This pudding is enough to feed two greedy people while watching TV on a very late night.


  • 2 croissants
  • 1/2 cup fine sugar
  • 2 tablespoons water
  • 1/2 cup full cream milk
  • 1/2 cup thickened cream
  • 2 tablespoons butter
  • 2 tablespoons evaporated milk
  • 2 eggs, beaten


Preheat the oven to 180 degrees Celsius.

Tear the croissants into pieces and put in a small gratin dish. You may toast the croissants with a little bit of butter in the oven for about 10 minutes and set aside.

Heat the full cream milk, butter and evaporated milk in a small pan and set aside. Put the caster sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan over a medium to high heat.

Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber; this will take 3 to 5 minutes. Turn heat down to low and add the milk (ignoring all spluttering) and whisk away. 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 custard over the croissants and leave to steep for 10 minutes.

Place in the oven for 20 minutes and be prepared to swoon 🙂


2 Responses to “Caramel Croissant Pudding”

  1. Nasreen Begum August 11, 2011 at 9:20 AM #

    hi there…how about the thicken cream? when should i put it in? thicken cream, is it fresh cream? or whipped cream? thanks =)

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