Serves six 

INGREDIENTS: 

• 3 large egg yolks
• 4 medium eggs
• 6 tbsp granulated sugar
• 3/4 cup full cream milk
• 1 1/4 cup heavy cream
• 2 1/2 tsp vanilla paste or vanilla extract
• 4 medium croissants
• 1/2 cup unsalted butter, cut into small cubes
• 1/3 cup golden syrup or corn syrup
• 1 tsp cinnamon

METHOD:

1. Whisk 3 large egg yolks and sugar in a small bowl until light in colour
2. Heat milk in a small saucepan over a medium heat until it begins to simmer
3. Remove saucepan from heat and gradually add the egg and sugar mix, stirring constantly
4. Return to the heat and stir until the mixture reaches 74°C without allowing it to boil
5. Remove from heat and continue to stir for 5 minutes
6. Pour into a tightly sealed container and allow to cool in fridge for 2 hours
   • This allows the custard base to become creamier when turned into ice-cream.
7. Remove the custard from the fridge and stir in 3/4 cup heavy cream and 1/2 tsp vanilla paste or extract
8. Pour into an ice-cream maker and process according to machine instructions
9. Pre-heat oven to 200°C
10. Whisk 4 medium eggs, 2 tsp vanilla paste or extract, 1/2 cup heavy cream and cinnamon in a large bowl until an even consistency is reached
11. Tear croissants into small pieces and stir into mix until well coated
12. Lightly coat 6 ramekins with cooking spray and fill to 3/4 depth with the croissant mix
13. Drizzle with golden syrup and place 2-3 butter cubes on each serve
14. Bake in oven for around 15-20 minutes or until golden brown.

Serve immediately with a scoop of vanilla ice-cream