Quick Caramel Custard Croissant Bake

Caramel Chocolate Custard Bake 18This is yet another one of those I-bought-pastry-on-sale-and-the-Pie-bought-some-at-the-same-time-and-we-didn’t-eat-them-soon-enough-and-they-went-stale-so-what-can-I-do-with-them-rather-than-chucking-them-in-the-compost kind of situations. I’m sure you’re familiar with those. And I HATE throwing food away. I’m very proud of the fact that the Pie and I produce one box of recycling, half a small kitchen bag of garbage (mostly plastic and styrofoam), and two 1L bags of compost (this includes used tissues and meat bones) a week. My luxury is the paper newspaper, which I know I should give up, but I just can’t, and I can always find uses for old newspaper. But I digress. Caramel Chocolate Custard Bake 5

Trav was over concocting the most recent SideBar and the Pie was stirring up some of our famous meatballs so I decided to take a moment to chuck some things together. I had 9 stale chocolatines that needed taking care of.

Caramel Chocolate Custard Bake 2So I buttered up a baking dish and crumbled them in. Caramel Chocolate Custard Bake 7

Then I grabbed a small pot and filled it with 1 cup granulated sugar and 4 tablespoons water. I put that on medium high heat and resisted the very real urge to stir it.

Caramel Chocolate Custard Bake 4Eventually it started to bubble. Caramel Chocolate Custard Bake 8

And then turned golden. You can swirl the pot around but avoid stirring.

Caramel Chocolate Custard Bake 10When it was this lovely caramel colour I removed it from the heat and tipped in, whisking all the while, 1 cup heavy cream and 2 tablespoons bourbon (you can use whisky too). Caramel Chocolate Custard Bake 11

Don’t freak out when it fizzes up and you feel like it’s going to explode.

Caramel Chocolate Custard Bake 12Just keep whisking, and when it calms down you’ll have a lovely caramel. Caramel Chocolate Custard Bake 13

Beat up 4 eggs.

Caramel Chocolate Custard Bake 3Then whisk those eggs slowly into your caramel and pour the whole thing over your crusty baked goods. Let that stand for 10 minutes and preheat your oven to 350°F. Caramel Chocolate Custard Bake 14

Shove the dish in your oven for 20-25 minutes, or until the top is golden brown and the egg mix is solid (perhaps slightly less time than I did it as you can see it’s a little more than brown).

Caramel Chocolate Custard Bake 17Serve immediately with whipped cream or ice cream or caramel sauce or chocolate sauce or custard … Caramel Chocolate Custard Bake 19

Caramel Croissant Pudding

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This adapted Nigella Lawson recipe is a perfect way to get rid of those stale croissants.  Because we seem to always have one or two lying around.  Despite it using only two croissants, this recipe is rich enough to feed four comfortably.

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Start by buttering a small casserole dish and preheating your oven to 350ºF.  Then take your 2 stale croissants and tear them up into the dish.  These were particularly stale so they were extra crumbly.

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Beat up 2 large eggs in a small bowl and set those aside.

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In a measuring cup, pour in 1 cup half and half cream (the original recipe is 1/2 cup heavy cream and 1/2 cup whole milk but I worked with what I had).  Then add a few tablespoons bourbon or rum.  I used Screech, naturally.  Give that a stir and set it aside for now as well.

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Next, find a small saucepan and dump in 1 cup granulated sugar and 2 tablespoons water.  Give the water time to bleed into all the sugar.  You won’t need to stir this.

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Put the saucepan on medium high heat and let it come to a boil.

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Keep going. Resist the urge to stir.

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And going …

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When the sugar turns a nice deep amber colour you can remove it from the heat.  Once it starts to change colour it will do so rapidly, so keep an eye on it.

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Turn the heat down to low and add in the cream.  Whisk that sucker like crazy.  It will foam and go a bit nuts on you.

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Now you can remove it from the heat and slowly whisk in your beaten eggs.  It will thicken, but not as much as you’d expect (probably more if you used the cream).

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Pour over your croissant pieces.

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Let them steep for a while, maybe ten minutes or so, especially if your croissants are super stale.

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Now bake it for 20 minutes and serve with ice cream.

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AMAZING.

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