200 grams sugar
4 Tablespoons water
250 ml double cream
250 ml skim milk
4 large eggs (beaten)
125 g white melting chocolate
Preheat the oven to 180°C. Tear the croissants into pieces and put in the dariol moulds.
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. 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.
Pour the caramel custard over the croissants and leave to soak for 10 minutes. Place in the oven for 40 minutes. Let it cool for 10 minutes before serving.