Saturday, 17 November 2012

caramel croissant pudding

batch farewell party 2012

today, our batch had a bbq farewell party by the river torrens. it was a very nice get-together, after everyone being so busy immersing themselves in heap loads of assignments, final year projects, and final exams. and the weather was great too. it was warm and breezy. just nice :)

i brought something for potluck.

it's a very yummy croissant pudding... caramelised. hehe. and it's really very easy to prepare too. all thanks to Nigella. heheh. this is one of the many awesome Nigellissima recipes. i've got the recipe here.

although i didn't really get to eat much of this just now haha, but i loved the flavour. just nice. not too sweet, and nor is it too filling. just nice. 

because i used a larger dish to bake this in, the pudding came out quite thin and flat. so, you might want to use a smaller baking dish than this, or just double up the recipe i reckon.

that's the thinnest part of the pudding, right near the edges. heheh. anyways, for the recipe, i obviously did not follow the actual recipe to the T because there's bourbon in it, and that's alcohol. so, i just substituted the bourbon with imitation vanilla, and i think it worked really great. 

and i also didn't use the tonic water because i didn't have any in my stash, and yeah, i have no idea what it is. i just used plain water.

Caramel Croissant Pudding (recipe adapted from Nigellissima)

  • 2 croissants
  • 100g caster sugar
  • 2-4 tbsp plain water
  • 125ml double cream
  • 125ml full cream milk
  • 2 tbsp imitation vanilla
  • 2 eggs (medium) (beaten)
how to:
  • preheat oven to 180 C/ gas mark 4
  • tear croissants into small pieces and put in a small baking dish.
  • mix water with caster sugar in a saucepan, before heating it over medium-high heat.
  • caramelise the water and sugar mixture by letting it bubble away, without stirring, until it all turns  a deep amber colour. this will take about 3-5 minutes. be careful not to let the mixture burn.
  • turn heat down to low, and add the cream - mixture will splutter. Nigellissima tells me to ignore all the spluttering haha. and you should too - and, whisk mixture while adding milk and vanilla in. any solid toffee will dissolve readily if you continue whisking over low heat.
  • remove saucepan from heat and, still whisking, add the beaten eggs.
  • pour the caramel vanilla custard over the croissants and let them soak for 10 minutes if the croissants are stale.
  • bake in preheated oven for 20 minutes.

and that is basically it! so simple yet so yummy. heeee. this recipe is definitely a keeper. do try this at home peeps!

today, our batch gathered again... might be for the last time. i mean, people are going back to malaysia, and then we're going to start working, and live in different states, everyone's starting their own families, and then there's kids, and we're going to get older, and some of us might change with time, and yeah. stuffs like that. it's not going to be the same anymore i guess. and we're not going to be able to have reunions here in adelaide... unless all of us get rich and be multi millionaires and pay for flight tickets like we pay for a bubble tea? who knows? hahah.

anyways. i didn't really realise those facts until just now. i was really too excited to go back to malaysia that i forgot about my life here in adelaide. heheh. anyways, it's been a good four years in adelaide :)

it's bittersweet, and my heart is pounding. 

it's heartbreaking to see someone you love and care about cry.
you'll be fine sweetheart. i know you will

yepp. i know she will. 

polaghoidss. photo credits to rosnah

baker at heart,

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