- 70g Butter, softened for greasing
- 6-8 Sliced in the middle of each croissant
- 50g Chocolate buds
- 300ml Thickened cream
- 300ml Milk
- 4 Eggs
- 1 tbs Grounded Pleasures Pink Salt Caramel Drinking Chocolate
- 70g Caster sugar
- 1 tsp Grounded Pleasures Vanilla Extract
Generously butter an ovenproof dish, or your cast iron pan.
Arrange croissants, in the bottom of the dish. Scatter over the chocolate buds.
To make the custard, heat the cream and milk in a saucepan until the mixture comes almost to the boil. Remove from the heat. Add grounded pleasures salted caramel and stir until smooth. Set aside.
Whisk together the eggs, vanilla and sugar in a large heatproof bowl set over a saucepan of simmering water until the mixture is thickened and the whisk or beaters leave a trail when lifted. Remove from the heat and beat in the cream mixture until well combined.
Pour two-thirds of the custard over the croissants, opening the insides of the cut croissants and pouring inside too. Leave to stand for about 30 minutes or until they have soaked up all the liquid.
Pour the remaining custard over the soaked croissants and press down firmly with a spatula so that the custard reaches halfway up the croissants. Leave for another 30 minutes.
Place the baking dish in a roasting pan and pour in enough water to come a third of the way up the side of the dish. Bake for 30–35 minutes until the custard is just set and the top is golden brown. Best serve immediately, with ice cream and caramel sauce.