date:Jun 23, 2014
Ingredients
2 x 225g pkts Butter Croissants
50g butter, at room temperature
125ml (1/2 cup) pouring cream
150g milk chocolate, finely chopped
3 eggs
2-3 tablespoons caster sugar
500ml (2 cups) milk
2 teaspoons finely grated orange rind
Thickened cream, to serve
Method
1. Preheat oven to 180C. Split the croissants in half horizontally. Spread cut sides of the croissants with butter. Arrange the croissant, cut-side up and overlapping slightly, over the base of a 1.5L (6-cup) capacity ovenp