Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
125 g dark chocolate (broken into pieces, or dark chocolate drops)
6 croissants (slightly stale is fine)
450 ml single or regular cream
250 ml milk
150 g caster sugar, plus extra for sprinkling
1 tsp vanilla extract
pinch of salt
Preheat the oven to 180°C (350°F/Gas 4).
Scatter half the chocolate over the base of the pie dish. Cut the croissants in half and lay them, cut side down and slightly overlapping, in the dish, then scatter over the remaining chocolate.
In a bowl, whisk together the remaining ingredients and pour this mixture over the croissants. Sprinkle with 1 tablespoon of sugar and allow to stand for 5 minutes before baking in the oven for about 45 minutes or until the custard is just set in the centre. Remove from the oven and serve (if you dare!) with softly whipped cream.