8 Croissants
300 grams Caster sugar
8 tablespoons Water
500 ml Double cream
125 ml Whole milk
50 ml bourbon / Whiskey
5 eggs; beaten
1 packet frozen berries
PREPARATION
1Preheat the oven to 180°C
2Tear the croissants into pieces and put in an oven dish.
3Put 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.
4Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a deep amber colour; this will take 3-5 minutes. Keep looking but don't be too timid.
5Turn heat down to low and add the cream - ignoring all spluttering - and, whisking away, the milk and bourbon. 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.
6Pour the caramel bourbon custard over the croissants and leave to steep for 10 minutes if the croissants are very stale. Sprinkle over the berries.
7Place in the oven for 30 minutes.
