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[Photograph: Jenny Zarins]

At first glance, these bites from the new The Ginger & White Cookbook may look like popovers. Don't be fooled—these miniature "puddings" have a dense, custardy base infused with a toasted caramel flavor. The beauty of the dish is that each serving is composed of ready-made croissants, so all you have to do is whip up a little caramel.

Tips: Several mentions are made about the bravery one need's to give caramel the proper amount of time to cook. See, when sugar cooks long enough, it burns, but in the space between caramel and carbon, it becomes ever so slightly bitter, with an assertive tang. It's a bit nerve-wracking standing over a pot, waiting for it to not burn, so use your nose along with your eyes to determine when it's ready. It should start smelling toasty, but not acrid—that's too far. Being able to use more than your vision to judge whether the caramel is ready will increase your confidence, and that translates to other dessert applications.

Tweaks: The custard and caramel are just perfect as-is, but customizing the tops of the puddings is a great way to add a personal touch. You don't have to use walnuts—toasted sliced or chopped almonds would be equally delicious. Tossing a handful of blueberries or dried currants in with the croissant pieces would be lovely, as well.

As always with our Bake the Book feature, we have five (5) copies of The Ginger & White Cookbook to give away.

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