Caramel Croissant Pudding

This is a recipe by the Goddess herself (video).
I've fed this to the housemates twice now and they have assured me it's good enough to grace this blog.

Serves 2-3

You need:

2 croissants
100g caster sugar
2 tbsp water
125ml double cream
125ml full fat milk (yes teh FULLFAT)
2 tbsp bourbon/whisky (first time, I did it without the alcohol and I don't think it made that much difference, sadly enough)
2 eggs, beaten


And then....
1. Preheat the oven 180C
2. Tear the croissants into pieces and put in a dish (Nigella used a gratin dish. I used a Corningware dish about 15cmx15cm)
3. Put the caster sugar and water in a saucepan and swirl to help dissolve the sugar. Then turn on the hob to high heat
4. Caramelize the sugar - let it bubble til it's deep amber (DON'T STIR!). It should take about 3-5min.
5. Turn the heat down to low and add the cream, milk and bourbon, whisking all the while. It seems to work well enough for Nigella but I ended up with a huge lump of toffee. Don't panic. Keep whisking over low heat and it should dissolve eventually.
6. Take it off the heat and whisk in the beaten eggs.
7. Pour the caramel custard over the croissants and let it sit for about 10min to soak up the goodness.
8. Put in the oven for 20min and it's done!

Tastes awesome with more double cream/ice cream.