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MacLeod, Kathleen
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Default Caramelised White Chocolate and Whisky, Croissant Butter

Caramelised White Chocolate and Whisky, Croissant Butter:

6 large croissants
10 egg yolks
4 whole eggs
14 oz sugar
1L milk
1L cream
1 vanilla pod
8 oz good white chocolate
2 oz sultanas
3 oz butter
30 ml Whisky
Icing sugar
Apricot jam
Ice cream

Place the yolks and whole eggs into a bowl together with the sugar. Bring
the milk, cream and vanilla to the boil and add to the eggs and mix well.
Add the chocolate and leave to one side to melt. Next cut the croissants
into slices and place in an ovenproof dish. Add the sultanas on the top
and the melted butter. Place the whisky in to the cream mixture and pass
the mix onto the bread. Cover with tin foil and bake in the oven for
about 30 minutes at 200C or until half set. Remove from the oven, cover
with the jam, dust with icing sugar and using a blow torch caramelise the
top. Serve at room temperature, with some ice cream.

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