6 stale croissants
300 grams sugar
6 tablespoons water
375 ml double cream
375 ml skim milk
6 tablespoons bourbon
6 large eggs (beaten)
100 g dark chocolate broken into bite pieces
Preheat the oven to 180°C. Tear the croissants into pieces and put in a deep baking dish; with a capacity of about 500ml / 2 cups for this.
Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the hob over a medium to high heat.
Caramelize the sugar and water mixture by letting it bubble away, without stirring, until it all turns a bit thicker; this will take 3-5 minutes.
Turn heat down to low and add the cream and, whisking away, the milk and bourbon. Add chocolate in the pan; it will dissolve easily if you keep whisking over low heat. Take off the heat and, still whisking, add the beaten eggs.
Pour the caramel bourbon custard over the croissants and leave to soak for 10 minutes if the croissants are very stale. Place in the oven for 60 minutes. Let it cool for 10 minutes before serving.Can have with fruits like strawberries or ice cream.