Hmmmm, it’s getting late in November, and the weather is getting cold. This year is expected to be another crazy Winter in Canada, specifically Toronto. Usually it doesn’t snow this early this time of year, although it did in Oct 2008 when I first came to Canada. Earlier this Summer, I bought a few herb plants to grow inside the apartment. They turned out growing very well, so well that the suddenly cold weather so far has had little effect on their growth. I was told I had green thumb. Let’s hope my baby plants can survive this winter (finger crossed).
|Look, look!!! How greeeeeeen!!!!!|
|Life is short – Eat dessert first!|
3 weeks ago I had ordered a wall sticker and it came this week. It was so cool. The Quote says: “Life is short, eat dessert first!”. I bought it as a reminder for myself, to keep on my passion for cooking and baking, and for food. Also this week I came across a pretty cool baking dish from Winners. Good size and decent quality. While my excitement to make a good dessert was up so high this week, I decided to do something right away with the newly bought baking dish. A while back ago, I used to make croissant pudding all the time when it was cold out side and I wanted someting sweet and comfy. So, I decided to make the croissant pudding again with my baking dish, but with a little twist. Instead of using just caramel sauce for the pudding, I used salted caramel, which is to balance out the sweetness and the buterry flavour of the croissant.
Here it is, my salted caramel croissant pudding recipe 🙂 Hope you like it
Preparation time: 30 minutes
Servings: 4 people
Ingredients: (for a baking dish of about 10cm x 20cm x 5cm)
– 4 large butter croissant
– 3 eggs
– 5 tbsp sugar
– Small pinch of salt
– 5 tbsp water
– 1/2 cup heavy cream
– 1 cup milk
– Preheat oven at 360 F or 175 C. Butter all around inside the baking dish. Make sure it’s properly greased so that the pudding won’t stick on the baking dish. Fill up the croissants in the baking dish.
– In a saucepan under medium heat, put together sugar and water. Heat up until the sugar dissolve and turn into dark golden caramel. DO NOT stir. Add salt in the heating caramel.
– Keep the heat on, add cream and stir fast. Whisk continuously until the caramel dissolve in the cream. Add milk. Turn off heat
– Slowly add the hot caramel-milk mixture into beaten eggs, keep whisking while pouring. Make sure you do not add it too quickly or the egg will be lumpy.
– Pour the custard into the baking dish, press the croissants down to make sure they soak up all the liquid.
– Before baking, spread some butter on top, scaterred around. Sprinkle some sugar and bake for about 20 minutes.
– Once pudding has set, serve hot as is, or with a scoop of ice cream (this would be awesome)!!!