# Preheat the oven to 160°C, 325°F, Gas Mark 3. Grease a 20 cm (approximately 1 litre) baking dish.
# Slice the croissants thickly and arrange the slices in the dish, scattered with the After Eight mints. In a large jug, beat the milk, cream, eggs and vanilla. Slowly pour the mixture over the croissants and sprinkle with sugar.
# Place the dish in a deep roasting pan and pour enough boiling water to come half way up the sides. Bake for 25 - 30 minutes until the custard is softly set (has a slight wobble) and the top is puffy and golden. Dust with icing sugar and serve warm.
This is fabulous when made with slices of Panettone instead of croissant. You can prepare it a little in advance and keep in the fridge until ready to bake.
To start, rub together the plain flour, caster sugar and butter. This will create a breadcrumb effect. Whisk 1 egg and slowly add it to the mixture, it will start to make a dough, add a little water at a time until the desired dough consistency is met. The dough should then be rested for half an hour in the fridge to make it easier to roll out.
After the dough has been rested, roll it out to fill a 12" quiche tin, ensuring the tin has been greased with butter.
The pastry should then be blind baked at 160ºC until golden brown.
To make the filling, whisk together 10 Eggs with the other ingredients to a smooth thick consistency. Once the mixture has been mixed, pass it through a sieve to ensure there are no lumps. Place the filling into the pre baked pastry base giving it a grating of nutmeg on the surface before returning it to the oven to cook at 120ºC for 40 minutes or until set.