Cream For Caramel Croissant Pudding

Our answer

Nigella's Caramel Croissant Pudding (from NIGELLA EXPRESS) uses up slightly stale croissants by baking them in a caramel sweetened custard. The custard is made with milk that is enriched with the addition of double cream. Double cream is a high fat cream that is common in the UK but more difficult to find elsewhere. It has a fat content of approximately 48%, which makes it easy to whip and also versatile for cooking.

For this particular recipe the cream does not need to be whipped so you could use a slightly lower fat cream. We understand that in Portugal "nata fresca" is fresh cream with a fat content of approximately 30% and this would be the best type to use. However, make sure that it is not creme fraiche as this will lend a slightly acidic taste to the custard. You could also use a UHT cooking cream with a fat content of approximately 30%, but make sure that it is not one that is sweetened or seasoned.