Bread and butter pudding recipe with bourbon caramel, vanilla custard, pecans and chocolate
My name 1
Milk, cream, 50G sugar (where some sugar stops from the roasting of milk under the ceiling), orange shell, cinnamon bar and a medium pot (or extract) and place only at a low heat until it evaporates; Don’t let it boil. Remove the pan from the heat and allow the mixture to be overcome when preparing the croissants.
My name 2
Cut the croissants into slices of 1.5cm to 2 cm thick and relax half of half of a 26 cm diameter on a furnace -resistant plate on a single floor (20 cm x 30cm rectangular cooking container). Distribute more than half of the walnuts and half of the chocolate, then edit a second croissant layer on top. The remaining walnut and chocolate on the mountain and put aside, it appears.
My name 3
To finish the custard, beat the egg yolk, the remaining 50g sugar and salt in a large mixing bowl. Pour over the warm milk mixture. Mix 2 tablespoons of the bourbon, then strain into a bowl (or the pan used to heat the milk). Throw the orange peel and the cinnamon stick (vanilla capsule washable and dried and placed in a jar for another use), then the custard is slowly prepared all over the croissants prepared. Leave for about 10 minutes to suck.
My name 4
Forced the oven 160c fan (180c traditional). Cook the croissant pudding for about 35 minutes until gold and inflated. To check if it is done, place the end of a knife at the center of the pudding and drag it back a little; The custard should only be adjusted and not fluent. Remove from the oven and place the container on a wire grill to cool a little while making the caramel.
My name 5
To make a bourbon caramel, mix sugar and butter in a small pan over a low heat until the sugar dissolves (about 2 minutes). Add the cream and cook for 1-2 minutes until it is smooth and bright, remove from the fire and add 1 tablespoon of bourbon and salt. Spoon over the carameled pudding and poured cream.
