When I was a kid, a croissant was a thing of mystery. Something that you saw on an SBS show set in a town square in a bustling cafe in Paris. Our local store sold white sliced bread and it was 10 km away.  So instead we made our bread and when we felt fancy, defrosted a pack of English muffins from the freezer.  Thankfully times have changed and this recipe doesn’t require a plane trip to France to purvey croissants.

When I lived in London I saw James Martin at a food expo and his style of cooking was definitely something that I resonated with.  This is one of his recipes and one that I have made many times depending on what we have in the cupboards at the time.  If you want to change the white chocolate to dark chocolate and the quince to sultanas or raspberries be my guest and I am sure James wouldn’t mind either.


  • 500 ml Milk
  • 500 ml Thickened (double) cream
  • 1 Vanilla pod or 1 teaspoon of Queen Vanilla Essence
  • 3 Whole eggs
  • 4 Egg yolks
  • 200gm Caster sugar
  • 6 Large croissants
  • 25gm Quince paste (chopped into cubes)
  • 175gm White chocolate cut into shards or melts
  • 75ml Whiskey 
  • Icing sugar for dusting


Preheat the oven to 180C

Pour the milk and cream into a pan, add the vanilla pod and gradually bring to the boil

Place the eggs, egg yolks and sugar in a good mixer bowl and mix gently using the whisk attachment on a low setting.

While the cream is heating, slice the croissants and place in an ovenproof dish (well buttered on all sides) slightly overlapping the pieces, sprinkle with chocolate and place quince paste in between croissants and pour over butter.

Once the cream has boiled take it off the heat.  Add the whiskey to the cream mixture. Using a sieve, strain the cream over the croissants and bake in the oven for 20-25 minutes or until almost set.

Remove from the oven and dust with icing sugar. Caramalize the topping using a very hot grill or if you have one, a blowtorch.  Serve at room temperature with ice cream.