Croissant pudding with ouzzo and yoghurt

4 stale croissants
200 grams sugar
4 tablespoons water
150 ml thicken cream
100 ml yoghurt
250 ml skim milk
4 tablespoons ouzzo
4large eggs (beaten)
50 g dark chocolate peppermint broken into bite pieces

Preheat the oven to 180°C. Tear the croissants into pieces and put in a casserole 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 yoghurt, whisking away, the milk and ouzo. 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 ouzo custard over the croissants and leave to soak for 10 minutes if the croissants are very stale. Place in the oven for 40 minutes. Let it cool for 10 minutes before serving.

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