I have recreated this recipe from Nigella Lawson, TV cooking program. It’s a great desert to serve for Christmas. If you want some dessert that’s simple, quick and easy to make plus applaud from your guests.
This is a truly comfort after meal dessert. While you entertain your guests. The dessert can be cooked in oven. Even when you are eating your main. Just put the timer next to you.
Let’s Christmas dessert be different this year rather than Christmas white snow cake with snowballs or Trifle.
6 stale croissants
100 grams sugar
2 Tablespoons water
300 ml double cream
50 ml skim milk
2 tablespoons frangelico
4 large eggs (beaten)
2 large egg white, chilled
225 g white melting chocolate
Preheat the oven to 150°C. Tear the croissants into pieces and put in a deep baking dish; with a capacity of about 500ml / 2 cups for this.
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.
Caramelise 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 frangelico. Add white chocolate melting in the pan; it will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs and the chilled egg white.
Pour the caramel frangelico custard over the croissants and leave to soak for 10 minutes if the croissants are very stale. Place in the oven for 40-60 minutes. Let it cool for 10 minutes before serving.