Croissant custard bake

INGREDIENTS (serves 4)

1 vanilla pod

450 ml whole milk

50 g granulated sugar

2 egg yolks

20g custard

50 g unsalted butter

4 bake-off butter croissants

1 tbsp icing sugar

KITCHEN STUFF

rectangular baking tin (20 x 30 cm)

METHOD

0. Preheat the oven to 180 °C.

1. Cut the vanilla pod open lengthwise and scrape out the seeds. Add the seeds to the ⅔ the milk, mix the sugar in and bring the mixture to the boil on medium heat. (about 5 minutes)

2. In the meantime, whisk the egg yolks with the rest of the milk. Add the custard powder and stir into a smooth paste. Cut the butter into cubes.

3. Whisk the hot milk into the custard mixture and mix well. Pour it back into the pan and bring to boil again for 1-2 minutes, stirring constantly to prevent sticking down. The mixture should have the consistency of a thick custard. Remove the pan from the heat and stir in the butter cubes until they have melted.

6.  Cut the croissants lengthwise, keeping the tops and bottoms separated. Divide the bottom of the croissants with the cut side up over the baking tin. Pour/spread the custard over them, and place the top of the croissants (cut side down) on the custard.

7. Bake the cake in the oven for about 10 minutes. Sprinkle with icing sugar before serving.