- 6 plain croissants
- 1 tsp orange blossom water (we used Nielsen-Massey)
- 1 tsp rose water (we used Nielsen-Massey)
- 25g raisin
- 170ml pot of double cream
- 200ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 100g white chocolate, broken into chunks
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- 4 large eggs
- 175g golden caster sugar
- zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- icing sugar, for dusting
Heat oven to 180C/160 fan/gas 4. Tear the croissants into chunks and place in a 22cm round pie dish. Sprinkle over the orange blossom water and rose water, and scatter over the raisins. In a small pan, bring the cream and milk to the boil. Tip this over the chocolate chunks in a bowl and leave to stand for 1 min.
Meanwhile, whisk together the eggs, sugar and lemon zest. Stir the milk and cream to dissolve the chocolate, then gradually pour over the egg mixture while whisking. Pour over the croissants to soak them completely. Cover with cling film and leave to soak for at least 30 mins. Bake for 40-45 mins until golden, puffed up and the custard has set. Lightly dust with icing sugar and serve while still warm.