Caramel Croissant Pudding
Ingredients:
2 stale croissants
1/2 cup sugar
2 tablespoons water
1/2 cup heavy cream
2 tablespoons bourbon
1/2 cup whole milk
2 eggs, beaten
1 knife slide of vanilla bean seeds
Preheat the oven to 350 degrees F. Tear the croissants into pieces and put in a small gratin dish. I often double this recipe for 4-6 people, using a larger 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 color; this will take 3 to 5 minutes.
Take the pan off the heat and add the cream - ignoring all spluttering - followed by the bourbon and milk. Whisk to mix, then still whisking add the beaten eggs, and the vanilla bean seeds. Pour this quickly over the croissants and leave to steep for 10 minutes.
Place in the preheated oven for 20 minutes. I cook it for slightly longer, about 30 minutes, when doubling the recipe.
Indonesia Food Cooking Tips :
Grilling Tips:
Be sure your grill is hot enough before starting.
Grill meat and veggies about 4 inches from heat source and chicken about 6-8 inches away.
To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory.
Make sure grill is clean before cooking.
To prevent sticking, brush or spray a light coating of oil on grid.
If your grill has a top, close it to allow smoke to add it's flavor.
To keep poultry from drying out, grill with bone in and baste continuously.
Poultry dark meat takes longer than white meat so start it sooner.
Sear chicken on the skin side first.
Indonesia Food Cooking Tips :
Deep-Frying Tips:
* The oil must reach a good temperature to brown the exterior of the food quickly while cooking it. That temperature is almost always between 350F and 375F degrees. To be sure the oil is right use a frying thermometer.
* Use canola oil for frying. It is low in saturated fat, has a high burning point, and does not detract from the flavor of the food you are frying.
* Avoid crowding food that is deep-fat-fried. The food must be surrounded by bubbling oil, and you must keep the temperature from falling too much. If you add too much food to a small amount of oil, the temperature will plummet, and the food will wind up greasy and soggy.
* Never fill the pot more than halfway with oil; this will prevent bubbling over when the food is added.
* Dry food well with paper towels before adding to the pot; it helps reduce splattering.
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