This 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.
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.
So I buttered up a baking dish and crumbled them in.
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.
Eventually it started to bubble.
And then turned golden. You can swirl the pot around but avoid stirring.
When 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).
Don’t freak out when it fizzes up and you feel like it’s going to explode.
Just keep whisking, and when it calms down you’ll have a lovely caramel.
Beat up 4 eggs.
Then 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.
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).
Serve immediately with whipped cream or ice cream or caramel sauce or chocolate sauce or custard …