Best 4 Nigella Lawson Caramel Croissant Pudding Recipes

NIGELLA LAWSON CARAMEL CROISSANT PUDDING

Steps:

• Preheat oven to 350 degrees.
• Tear croissants into pieces and put in a small gratin dish.
• Put sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat.
• Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color. This will take 3-5 minutes.
• Turn heat down to low and add heavy cream. Whisk in whole milk and bourbon. Take off the heat and, still whisking, add eggs.
• Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.
• Place in oven for 20 minutes....
• Serves 2 greedy people!

SWEET CORN PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter a glass 12 by 10-inch baking dish and set aside
• In a large bowl, whisk eggs together. Using a spoon, stir in sweet corn, creamed corn, milk, cream, flour, baking powder, and salt. Pour mixture into butteed baking dish. Cook for 1 hour until it is golden brown and slightly puffed up on the top. Serve immediately.

MOZZARELLA IN CARROZZA

Steps:

• Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of soft white bread is that it easily smushed together.) Pour the milk in to 1 soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel. Cut in half and apply to face.

CARAMEL CROISSANT PUDDING

Steps:

• Heat the oven to 350. Tear croissants into pieces and place them in a small gratin dish that holds about 2 cups.
• Combine sugar and water in a saucepan and swirl around to help dissolve the sugar before placing the saucepan on a burner over medium to high heat.
• Caramelize the mixture by letting it boil for 3 to 5 minutes or until it turns a deep amber color.
• Reduce the heat to low, add the cream and,while whisking,add the milk and bourbon. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take the pan off the heat and, still whisking, add the beaten eggs until it forms a custard.
• Pour the custard over the croissants, and -if the croissants are extremely stale-let the pudding stand for 10 minutes to steep.
• Bake for 20 minutes. Serve.