If you eat something so nutritious, then no other dishes will be required. Although, I think, a small portion of crispy salad – not bad idea.
I always think that some of the best recipes are based on feeling. frugality and unwillingness to throw something. And of course, that’s me and did it one evening, on Monday, because after the weekend at I had two dried croissants left and I knew how to find them worthy application. Although, at first glance, add cream and bourbon is a less economical option than just throwing a little stale bread, but it turns out such a fabulous pudding that now I I think to cook it for dinner every Monday. I mean exactly dinner. ABOUT! if you don’t have a bourbon house, the first thing you can say: buy it, please, and the second – replace it with rum. Scottish whiskey may seem like a more obvious replacement, but it is not.
Time: 45 мин.Difficulty: easy Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 stale croissants
- 1/2 tbsp. Sahara
- 2 tbsp. l water
- 1/2 tbsp. fat cream
- 2 tbsp. l bourbon
- 1/2 tbsp. milk
- 2 beaten eggs
Recipes with similar ingredients: cream, milk, eggs, bourbon, croissants
Recipe preparation:
- Preheat the oven to 180 ° C. Tear the croissants into pieces and put in a small ceramic form for gratin. I use for this, an oval cast-iron pan with a volume of approximately 500 ml. (2 Art.).
- Pour sugar into a saucepan, pour water, mix to the sugar started to dissolve, then put the pan on the burner on medium or strong fire. Bring sugar and water to caramelization: To do this, they must boil until they become saturated with amber. colors. It takes 3-5 minutes. Do not overexpose, but do not remove from the fire too early while the mixture is still pale.
- Remove the pan from the heat and pour in the cream (do not pay attention for hissing and spray), then bourbon and milk. Shuffle then not stop stirring, beat the eggs. Quickly fill with this mixture. croissants and leave to soak for 10 minutes. Put the form in preheated oven for 20 minutes. and get ready lose your head.
