Serves 4
a little butter for greasing
3 reduced fat croissants
8 After Eight mints, roughly chopped
250ml semi skimmed milk
150ml half fat thick cream
2 medium eggs
1/4tsp vanilla extract
2tsp golden caster sugar
1tbsp icing sugar for dusting
Preheat the oven to 160, gas mark 3. Grease a 20cm baking dish.
Slice croissants thickly and put in the dish. Scatter over the mints.
Beat together the milk, cream, eggs and vanilla. Slowly pour the mixture all over the croissants, then sprinkle with the sugar.
Place the dish in a deep roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides.
Bake for 25-30 mins until the chocolate custard is softly set and the top is puffy and golden. Dust with icing sugar and serve warm.
a little butter for greasing
3 reduced fat croissants
8 After Eight mints, roughly chopped
250ml semi skimmed milk
150ml half fat thick cream
2 medium eggs
1/4tsp vanilla extract
2tsp golden caster sugar
1tbsp icing sugar for dusting
Preheat the oven to 160, gas mark 3. Grease a 20cm baking dish.
Slice croissants thickly and put in the dish. Scatter over the mints.
Beat together the milk, cream, eggs and vanilla. Slowly pour the mixture all over the croissants, then sprinkle with the sugar.
Place the dish in a deep roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides.
Bake for 25-30 mins until the chocolate custard is softly set and the top is puffy and golden. Dust with icing sugar and serve warm.
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