It's the weekends again! So naturally my baking itch would need some scratching :p I checked the ingredients I have at hand... and guess what, I was good to bake another batch of.. RVC! Har har. I put the eggs and the butter out on the kitchen counter and wanted to wait DH and DS to sleep first.. or at least DS. Not that DS would bug me in the kitchen or anything, but I always have this thinking that I should spend all the quality time I can with him when he is awake. Like play with him, teach him a new song, or read him a new story. And so, back to my baking itch story, when DH saw the stuffs on the kitchen counter, he asked to which I replied I wanted to bake some RVCs. He then said.. 'tak payah la.. asyik2 RVC.. dah la abang tak makan RVC' huhuhu. okie then, so I canceled baking for the night and watched some tv instead.
During making my round of channel-hopping, I stumbled upon one very fine Miss Nigella Lawson about to start making a dish. So I stayed on the channel and found that the recipe she was making looks easy-peasy and very mouth-watering. And so I decided to try that the next morning.
So I did. Boy it was yummeyhh~~! It's more or less like the usual bread pudding, but the difference is we have to caramelize the sugar first, and we use croissant instead of normal sandwich bread. The filling inside is sweet (but not too sweet) and gooey, coupled by the slightly salty buttery and very cruncy croissant. We like~~! (picture below is very evident that we liked it so much. We finished it off at one go!)
I'm thinking now this is in fact a very good idea to be served as dessert when you have guests for lunch/dinner.
Definitely a must-try!
Ingredients :
- 3 normal-sized croissants (I always buy mine at Giant)
- 1/2 cup sugar minus 1 tbsp
- 2 tablespoons water
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 tbsp vanilla extract/4 cm vanilla bean caviar
- 2 eggs
- Preheat the oven to 200 degrees C.
- Tear the croissants into pieces and put in a small baking dish.
- Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over medium to high heat.
- Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber colour; this will take 3 to 5 minutes. Keep looking and most importantly, do not stir! The most you could do is lift the pan by the handle and swirl it around.
- Take the pan off the heat and add the cream bit by bit - ignoring all spluttering - followed by the milk and finally the vanilla.
- Whisk to mix, and turn off the heat.
- Slightly beat the eggs. Still whisking, add the beaten eggs and whisk a bit more to make sure all are well mixed.
- Pour this quickly over the croissants and leave to steep for 10 minutes.
- Place in the preheated oven for 20 minutes and adjust the temperature to be 180 degrees C.
Selamat mencuba darlings~~!
