Monday, November 19, 2012

Swoon and Drool Caramel Spiced Rum Pudding

Caramel Spiced Rum Pudding
Oh you're going to swoon and drool over this favorite. It's rich warmth brings notes of fall, Thanksgiving and the holidays to mind.
2 stale croissants
1/2 cup sugar
1 tablespoon water
1/2 cup heavy whipping cream
1/2 cup milk
l tablespoon Spiced Rum
2 large eggs, beaten
2 tablespoons raisins (soaked in 1 tablespoon Spiced Rum overnight)
Tear the croissants into pieces and put in a 2 cup oven proof dish or iron skillet. Sprinkle with soaked raisins. Place the sugar and water in a saucepan, stir until sugar dissolves; heat on medium to high. Caramelize the sugar and water mixture by allowing to come to a boil without stirring, until it all turns an amber colour; this will take 3-5 minutes.
Turn heat down to low; add the cream; whisk the milk; add rum. Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs. Stir the custard mixture well. Pour the custard over the croissants and allow to rest for 10 minutes. Place in a preheated 350 degree oven for 20 minutes. Remove from oven and serve this decadence warm which will have you drooling.

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