Went to Simon's potluck last week with this Caramel Croissant Pudding and Creme Anglaise in hand. The pudding, despite being terribly photogenic, was rich, creamy and extremely indulgent. I contained myself and only had a bite. So proud :)
Tear the stale croissants.
Prep ingredients. The carton of cream is only half full of cream and topped up with whole milk. Also, I used rum instead of bourbon.
Swirl the sugar and water. I had crusty bits because I didn't dab water along the sides of the pot. Avoid the stress of wondering if it'll crystallize by learning from my mistakes.
Ah ha! Just the colour needed.
Add the other ingredients and forget to take pictures of the process.
Let the croissants soak up the rum and caramel goodness and bake for 20 minutes.
Again, not very photogentic but comforting and perfect for rainy day potlucks.
