100g sugar
2 croissants
150ml water
125ml double cream
125ml milk
2 eggs, beaten

Preheat overn to 180C / Gas 4.

Tear croissants into pieces, put into oven proof dish.
Put the sugar and water into a saucepan and swirl around to help dissolve the sugar, then put over a medium heat.
Caramalise the sugar and water by letting it bubble away, until it turns an amber colour. This will take about 5 mins.
Don't stir.
Turn the heat to low and add the cream and milk, whisking away the whole time, to incorporate.
Any hard pieces of toffee that appear will melt away if you keep whisking over a low heat.
Take off the heat and whisk in the eggs.
Pour the caramel custard over the croissants, steep for 10 mins if the croissants are stale.
Bake for 20 mins,
and Prepare to Swoon...!