Method:

  • Preheat overn to 180C / Gas 4.
  • Tear croissants into pieces, put into oven proof dish.
  • Put the sugar and water into a saucepan and swirl around to help dissolve the sugar, then put over a medium heat.
  • Caramalise the sugar and water by letting it bubble away, until it turns an amber colour.
  • This will take about 5 mins. Don't stir.
  • Turn the heat to low and add the cream and milk, whisking away the whole time, to incorporate.
  • Any hard pieces of toffee that appear will melt away if you keep whisking over a low heat.
  • Take off the heat and whisk in the eggs.
  • Pour the caramel custard over the croissants, steep for 10 mins if the croissants are stale.
  • Bake for 20 mins, and prepare to swooooon!