Ingredients
- 6 large egg yolks
- 3/4 c sugar
- 1 c milk
- 2 c heavy cream
- 2 vanilla beans
- 3 chocolate croissants, cut into small cubes
- 54 chocolate chip wafers
- chocolate ganache, for serving
Instructions
- In a large bowl, whisk together the egg yolks and sugar until it’s a nice pale yellow. Set aside.
- Scrape the vanilla beans into a saucepan with the milk and heavy cream. Bring the mixture to a boil. Slowly whisk the egg mixture into the milk mixture.
- Strain mixture and chill in an ice bath until cold. Set aside.
- Preheat the oven to 350° F. Toast the croissant cubes on a baking sheet until lightly toasted, approximately 6 minutes.
- Place the toasted croissant cubes in shallow individual baking dishes.
- Lower the oven temperature to 275 F.
- Place 9 chocolate pieces over top of croissants in each baking dish.
- Pour the chilled cream mixture over the croissants to cover. Place baking dishes on a shallow sheet pan and add water to the sheet pan.
- Bake at 275 F until set, about an hour.
- Garnish with a chocolate ganache drizzle.
