4plain croissants, halved50 gmsoftened butterFor spreading:marmalade or jam of your choice300 mlpouring cream100 mlmilkScrapedseeds of 1 vanilla beanFinelygrated rind of 1 orange3eggs1egg yolk90 gmcaster sugarTo serve:pure icing sugar, for dusting and vanilla ice-cream (optional)
Preheat oven to 170C and preheat grill to high. Place croissants cut-side up on a baking tray and grill until toasted (1-2 minutes). Cool slightly, then spread with butter and a little jam.
Bring cream, milk, vanilla seeds and orange rind to the simmer over medium-high heat. Whisk eggs, yolk and sugar in a bowl to combine, then pour into cream mixture and whisk until thickened. Remove from heat.
Coarsely tear croissants into large pieces and arrange in 4 buttered and sugared 400ml ramekins. Pour cream mixture into ramekins, stand for 5 minutes to soak, then bake until set and golden (10-15 minutes). Serve hot, dusted with icing sugar and with vanilla ice-cream.