Serves 6 – 8 people.
6 Bbrood croissants – preferably a day or two old
Brown’s unsalted butter
12 Ololo egg yolks
270g caster sugar
1 teaspoon Epicurious Hedgehog vanilla extract
Raisins or sultanas
Heat the oven to 180°C. Rip up the croissants, and spread generously with butter. Make a rough custard by mixing the egg yolks, sugar, and cream together. Add in the vanilla extract. Place the croissants into an ovenproof dish, sprinkle with the raisins or sultanas (hide a few deep, to make them juicy), and pour over the custard. Place the ovenproof dish in a bain marie (essentially a large baking tray with hot water poured in to half way up your ovenproof dish), and place in the oven for 30 minutes or so.
Wine Pairing: Hesketh Madeline Alice Traditional Method Sparkling