6 stale croissants
100 grams sugar
2 Tablespoons water
300 ml double cream
50 ml skim milk
2 tablespoons frangelico
4 large eggs (beaten)
2 large egg white, chilled
225 g white melting chocolate
Preheat the oven to 150°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 frangelico. Add white chocolate melting 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 and the chilled eggwhite .
Pour the caramel frangelico custard over the croissants and leave to soak for 10 minutes if the croissants are very stale. Place in the oven for 40-60 minutes. Let it cool for 10 minutes before serving.