emeraldowl

Loot: Crème de caramel au beurre salé

In Baking, Loot, Uncategorized on March 30, 2011 at 8:34 pm

Sweet Caramel Salted Butter Sauce. Need I say more? Oh yes thanks – Shannon for giving me this liquid gold. Thanks Shannon’s cousin for living in France and making this apart of our lives. This is one of many varieties on the market as it seems to be made locally in each region.  You can easily order it online or make your own.  This stuff is so delicious you can eat it right out of the jar, on ice cream, with tea biscuits… options are endless; but, my friend passed it on because she thought I would do something fantastic with it.  So here goes:

Caramel Croissant Bread Pudding:

  • 2 1/2 stale croissants
  • 1 jar of crème de caramel au beurre salé, 220g, 7.76oz
  • 1/3 cup heavy whipping cream
  • 1 ounce bourbon
  • 2 eggs, beaten
  • Butter, for dish
  • Additional cream for serving, if desired

Directions: Preheat the oven to 350 degrees F.   Generously butter a small gratin dish.  Tear the croissants into pieces and put into dish, set aside.   Remove lid from caramel sauce jar and warm in the microwave briefly, I zapped mine for about 20 seconds; pour into a bowl.  Add the cream, bourbon and milk. (Keep in mind the kind of bourbon you choose – the flavor will remain with the final product and I used double aged so it had quite the kick!)  Whisk to mix, then still whisking add the beaten eggs. Pour this over the torn croissants and leave to steep for 10 – 20 minutes.   Place in the preheated oven for 20 minutes. (adapted from a Nigella Lawson Recipe)

Spoon up the serving size you desire, drizzle with cream and enjoy.  This is warming, sultry and has the salty edge that really makes the bourbon kick while keeping that  controlled sweetness of a great bread pudding.  Oh and the croissants make this dish.  Something about the texture and the way it absorbs the caramel goodness – it takes on that bread pudding texture while making this contrasting crispy layer on top. It’s a quick, easy and simple must try recipe and it would be delightful without the bourbon, but we never hold back here!

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  1. This was so decadent friend!! I really loved it! Thanks so much for making it while I was there!

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