strawberrycroissantpudding (2)

2 stale croissants
100 grams sugar
2 tablespoons water
125 ml double cream
125 ml skim milk
2 tablespoons ouzo
2 large eggs (beaten)
125 g strawberries, sliced into bite size
Preheat the oven to 180°C. Tear the croissants into pieces; strawberries cut up and put in a deep 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 a medium to high heat.

Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a bit thicker; this will take 3-5 minutes.

Turn heat down to low and add the cream and, whisking away, the milk and ouzo. Take off the heat and, still whisking, add the beaten eggs.

Pour the caramel ouzo custard over the croissants and leave to soak for 10 minutes if the croissants are very stale. Place in the oven for 20 minutes. Let it cool for 10 minutes before serving.

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