Scrumptious Vanilla & Custard Croissants

Serves: 4

You will need
3 egg yolks
40g golden caster sugar
15g plain flour
2 teaspoons cornflour
200ml whole milk
50ml single cream
1 teaspoon Nielsen-Massey vanilla bean paste
Grated zest of ½ a lemon
Golden icing sugar for dusting
4 large day-old croissants
15g flaked almonds

1. Whisk together the egg yolks and sugar, then whisk in the flour and cornflour.

2. Place the milk and cream into a saucepan and bring to the boil.

3. Pour the hot milk onto the egg mixture then return it to the pan. Bring the mixture to the boil and simmer for one minute, whisking continuously.

4. Pour the hot cream into a clean bowl and stir in the vanilla bean paste and lemon zest, then dust with icing sugar. Leave to cool.

5. Heat the oven to 180ºC. Make an incision on top of each croissant and pipe the custard in. Sprinkle with almonds then bake for 12 minutes. Dust generously with icing sugar before serving.

Recipe courtesy of

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