Quick, easy-to-assemble, deceptively sinful
What you need:
3 croissants – crunchy on the outside, soft and airy on the inside. We bought these at Daily Bread.
200 gms caster sugar
60 ml water, to caramelize the sugar
125 ml full cream
125 ml full fat milk
60 ml bourbon. If you’re unfortunate like us, and don’t have this, use rum. Like we did. It works well too. (if you think you’d it a little stiffer, go ahead and indulge yourself ☺)
1 egg, beaten.
What you need to do:
First of all, preheat the oven at 200 degrees centigrade for about 15 minutes. While that’s getting done, roughly tear the croissants and place the pieces in a baking dish.
In a saucepan, put the caster sugar and 60 ml water and stir (without heat) till the sugar has dissolved almost completely. This took longer than we anticipated, and I can safely say my right arm was well exercised. Then put the mixture on a medium to low flame and allow it to caramelize. This should take about 5 minutes or so, and the mixture should turn relatively thick and amber in color. At this point, we have to say, our concoction didn’t turn amber as expect ☹ it was just thick and whitish-gray, but that didn’t deter our enthusiasm. We went ahead with it anyway.
Once caramelized, add the full cream, ignoring all sputtering and splattering, while you continue to stir steadily.
Then quickly add in the milk as well. Next goes in 60 ml…ok 120 ml of rum. Make sure you’re stirring it the whole time or the mixture tends to solidify around the edges and this is not what you want. Especially after step 1 didn’t go as planned.
Continue to stir till the mixture turns into a toffee kind of slurry. Again, we must stop to mention that our mixture didn’t turn into “toffee” as we know it. That’s probably because the sugar didn’t turn amber either. But it did SMELL deliciously toffee-like, so we went ahead nonetheless.
Take the saucepan off the flame and add the beaten egg, while stirring it in. Make sure it doesn’t scramble too much, as it would tend to.
Next you simply need to pour the mixture evenly over the pieces of croissant, and stick it in the oven for 20 minutes, at 200 degrees centigrade. It’s ridiculously simple, and smells heavenly as it bakes.
All you need to do next is swoon as the warm rummy, toffee smells waft from the oven. And wait in anticipation.
When done, take it out, allow it to cool slightly but enjoy while sill warm.
We imagine: it would taste even better if you drizzle some Kahlua or Irish Cream over it. YUM!
I’d like to thank VC for being such a sport. For being ever ready with his camera to go click-clicking whenever I’m in the mood to experiment. Also, I thank him for being my eternal guinea pig, and bravely tasting almost everything I make.
PS: You need to click the pictures to view them enlarged, becuase otherwise its just no good.
Acknowledgements by VC:
• Aditi for letting us waltz into her kitchen on a Sunday afternoon, and make ourselves at home, and turn it into a laboratory/photo studio yet again.
• Reva for her enthusiasm to make something again.
• Nigella for her lusciously lovely recipes that whet Reva’s appetite and curiosity enough to tempt her to give it a try.