Stir in the fleur de sel and pour the caramel into a heatproof vessel. This makes about 3 cups caramel. Cool to room temperature, then refrigerate until needed.

Continue to cook the sugar until it darkens to a rich caramel color, 7 to 10 minutes -- the sugar will darken quickly and noticeably and will smell faintly nutty.

Preheat the oven to 325°. Sprinkle the remaining 2 tablespoons of sugar over the bread pudding. Set the baking dish in a roasting pan and fill the pan halfway with hot water.

Make the caramel : in a pot on medium heat, put the sugar and some water, and leave until caramel forms. Immediately take it out of the heat and pour it into the greased mould. Step 7: ...

Gradually whisk in the hot caramel. Pour over the croissants and let stand for 10 minutes, pressing the croissants to keep them submerged. Bake the pudding in the center of the oven for 20 minutes ...

To make caramel sauce: In a heavy-bottomed saucepan with a lid, combine the sugar and water. Stir gently until mixture is consistency of wet sand. Cover and cook over medium heat for 10 minutes.

Gradually whisk in the hot caramel. Pour over the croissants and let stand for 10 minutes, pressing the croissants to keep them submerged. Bake the pudding in the center of the oven for 20 minutes ...

Preparation 1. Preheat the oven to 375 F and butter a 9-by-13-inch baking dish. 2. In a small saucepan set over low heat, warm the butter, milk, cream, sweetened condensed milk, and brown sugar ...

This chocolate pudding is rich and unctuous, but its richness is offset by the crème fraîche. It is delicious hot or cold. For an adult twist on this childhood favourite, the caramel shards add ...

Ingredients. 1.5 litre good quality vanilla ice-cream. 500g plum pudding or Christmas cake. 400g tin unsweetened chestnut puree. 100g icing sugar. 150ml good quality caramel sauce (or make your own) ...